POULTRY  BREEDING, 

IN 

A  COMMERCIAL  POINT  OF  VIEW, 

AS  CARRIED  OUT  BY  THE  NATIONAL  POULTRY  COMPANY 
(LIMITED),  BROMLEY,  KENT. 

NATURAL    AND    ARTIFICIAL    HATCHING, 
REARING  AND  FATTENING, 

ON  ENTIRELY  NEW  AND  SCIENTIFIC  PRINCIPLES, 

WITH 

AIL  THE  NECESSARY  PLANS,  ELEVATIONS,  SECTIONS,  AND  DETAILS, 

AND  A  NOTICE  OF  THE 

POULTRY  ESTABLISHMENTS  IN  PEANCE, 

BY 

GEO.  KENNEDY  jGEYELIN,  C.E. 


WITH    A     PREFACE 

BY 

CHARLES  L.  FLINT, 

SECRETARY  MASSACHUSETTS  STATE  BOARD  OF  AGRICULTURE. 

AUTHOR  "MILCH  cows  AND  DAIRY  FARMING,"  "GRASSES  AND  FORAGE  PLANTS.' 


WITH   TWENTY-SEVEN   ILLUSTRATIONS. 


BOSTON: 
A.  WILLIAMS  &  CO.,  100  WASHINGTON  ST. 

1867. 


Gs 


Entered,  according  to  Act  6t  Congre&,  in  the^year  1867,  by 

A.  WILLIAMS  &  Co., 
In  the  Clerk's  Office  of  the  District  Court  of  the  District  of  Massachusetts. 


Stereotyped  at  the  Boston  Stereotype  Foundry, 
No.  4  Spring  Lane. 


PREFACE 

TO    THE    AMERICAN    EDITION 


MOST  of  the  experiments  in  keeping  poultry  on  a 
large  scale  have  either  failed  entirely  or  only  partially 
succeeded.  What  is  the  cause  of  failure  in  such  cases? 
Is  it  to  be  found  in  any  inherent  difficulty  in  the  system 
itself,  or  does  it  arise  from  the  want  of  the  application 
of  rational  principles  ?  Why  should  not  poultry  keeping 
as  a  business  succeed  as  well  in  proportion  to  the  num- 
ber kept  as  poultry  keeping  on  a  small  scale?  Why 
may  not  an  individual  succeed  as  well  with  a  thousand 
inmates  of  his  poultry  yard  as  with  fifty  or  a  hundred, 
provided  he  gives  the  proper  attention  to  the  individual 
wants  and  requirements  of  each? 

This  little  work  attempts  to  answer  these  questions, 
and  it  appears  to  do  so  satisfactorily.  It  has  attracted 
a  great  deal  of  attention,  not  only  in  England,  where 
poultry  keeping  is  followed  with  enthusiasm,  but  also 
in  this  country,  where,  if  it  is  followed  on  a  smaller 
scale,  it  is  very  generally  pursued  as  a  necessary  con- 
comitant of  every  farmyard.  No  work  on  the  subject 

(3) 

668421 


4  PREFACE    TO    THE    AMERICAN   EDITION. 

has  treated  of  poultry  in  a  commercial  point  of  view, 
— that  is,  the  keeping  of  poultry  in  large  numbers, 
as  a  business  operation,  —  so  fully  or  so  completely  as 
this  of  Geyelin ;  and  hence  it  may  be  said  to  be  the 
only  truly  valuable  work  on  the  subject. 

Poultry  will  not  bear  over-crowding  any  better  than 
other  stock.  It  must  have  space  enough  for  pure  air 
and  ventilation.  It  is  not  essential  that  it  should  have 
free  and  unlimited  range.  Some  breeds  of  domestic 
fowl  bear  confinement  well.  Some  are  not  disposed 
to  wander  far  from  their  headquarters  even  if  they 
have  their  liberty,  while  others  are  never  easy  unless 
they  have  full  freedom  to  go  wherever  they  please.  It 
is  probable  that  too  little  attention  has  been  paid  to 
this  point  in  the  attempts  made  to  keep  them  on  a 
large  scale,  where  they  must,  of  course,  be  subjected 
to  more  or  less  confinement. 

Again,  so  far  as  we  know,  most  of  the  attempts  made 
in  this  direction  appear  to  have  had  the  production  of 
poultry  for  market  as  a  leading  object,  while  it  is  a 
question  whether,  commercially  speaking,  it  is  desirable 
to  grow  fowls  mainly  for  meat.  There  is  more  profit 
in  eggs  as  the  leading  pursuit,  leaving  the  production 
of  meat  as  secondary  or  incidental  to  the  primary  object. 

No  doubt  the  soil  of  any  location  has  an  important 
influence  on  the  health  of  poultry.  A  cold,  heavy,  un- 
drained  locality  is  quite  unsuited  to  the  poultry  yard. 
The  soil  should  be  warm,  dry,  and  sunny,  one  that  is 
good  for  grass.  If  plenty  of  fish  offal  were  accessible, 
it  should  furnish  a  considerable  part  of  the  food.  As 
to  breed,  it  might  be  any  of  those  commonly  known  as 


PREFACE   TO    THE   AMERICAN   EDITION.  5 

"  everlasting  layers,"  of  which,  perhaps,  the  Leghorn, 
sometimes  called  the  White  Spanish,  or  Andalusian,  is 
as  desirable  as  any.  To  meet  with  eminent  success  on 
a  large  scale,  it  would  be  necessary  to  resort  to  artificial 
hatching  and  rearing,  both  of  which  are  perfectly  feasi- 
ble ;  for  no  one  could  afford  to  rely  upon  hens  for  this 
purpose  where  the  primary  object  was  to  obtain  the 
largest  number  of  eggs.  Suppose,  then,  the  chickens 
were  hatched  from  the  first  of  April  to  the  middle  of 
May.  At  five  weeks  old  they  could  be  turned  out  and 
treated  according  to  one  of  the  following  systems :  — 

i  st.  Enclose  grass  land  in  quarter-acre  lots,  with  a 
small  poultry  house  in  each,  or  a  quadruple  house  in 
the  centre  of  four  lots,  with  accommodations  for  fifty 
hens  —  never  more.  Young  chickens  might  do  well  in 
somewhat  larger  numbers  through  the  summer,  but  it 
would  be  safer,  as  a  general  rule,  to  limit  the  number 
to  fifty. 

zd.  Build  coops  of  lath  or  thin  boards,  about  ten  feet 
long,  four  feet  wide,  and  two  feet  high,  —  four  feet  in 
length  at  one  end  to  be  a  tight  house,  or  coop  of  boards, 
with  floor  and  feeding  conveniences,  water,  &c., — the 
latticed  portion  to  be  bottomless.  Arrange  handles  at 
each  end,  so  that  two  men  could  lift  and  move  the  whole. 
Set  these  coops  upon  grass  ground,  and  move  them  their 
length  or.  width  daily,  thus  affording  a  fresh  grass  run. 
Twelve  chickens  should  do  well  in  each.  As  soon  as 
they  can  be  distinguished,  separate  the  cocks  from  the 
pullets,  and  never  allow  them  together  except  for  breed- 
ing purposes  afterwards.  As  soon  as  the  cocks  are 
marketable,  sell  them,  reserving  only  the  best  individuals 


6  PREFACE    TO    THE   AMERICAN    EDITION. 

as  breeders,  with  little,  if  any,  regard  to  consanguinity. 
Keep  an  unlimited  supply  of  cracked  corn  before  them 
until  they  are  large  enough  to  eat  it  whole,  when  it  may 
be  given  them  uncracked.  This,  with  grass,  is  their 
main  diet.  Give  also  some  variety  with  a  little  animal 
food.  The  pullets  should  begin  to  lay  early  in  October, 
when  they  should  have  a  plenty  of  fish  waste,  and  lime 
in  some  form,  in  addition  to  the  grain.  In  twelve 
months  from  the  time  they  begin  to  lay  they  should 
produce  one  hundred  and  fifty  eggs  each,  and  if  prop- 
erly cared  for  they  might  do  more.  As  soon  as  the 
hens  stop  laying  and  begin  to  moult,  kill  and  sell  them. 
The  white  Leghorns  are  always  ready  for  the  table. 

I  do  not  know  that  this  movable  coop  has  been 
tried  on  a  large  scale ;  but  there  seems  to  be  no  reason 
why  it  should  not  prove  successful.  Grass  will  grow 
wonderfully  under  it ;  and  this  could  be  used  either  for 
soiling  or  for  hay.  Some  other  conveniences  would, 
of  course,  be  necessary  in  winter. 

A  coop  of  the  above-mentioned  size  would  accom- 
modate twelve  laying  hens  ;  and  four  of  them,  with  forty- 
eight  hens,  would  probably  do  better  than  the  same 
number  in  the  enclosure  plan,  and  avoid  the  necessary 
investment  for  fences  and  repairs.  Some  say  poultry 
in  such  confinement,  when  all  their  wants  are  supplied, 
will  pay  better  than  when  running  at  liberty, .  either  in 
growth,  fat,  or  eggs ;  and  it  is  probably  true. 

Now,  if  one  coop  will  succeed,  or  if  one  enclosure 
like  that  described  will  succeed,  what  conceivable  rea- 
son is  there  why  any  number  should  not?  We  all  know 
that  success  in  anything  depends  as  much  upon  details 


PREFACE    TO   THE   AMERICAN   EDITION.  7 

as   upon   plan.     Without   attention   to   either,  failure   is 
certain.     With  only  one,  success  can  be  but  partial. 

These  are  only  suggestions  to  those  who  are  interested 
in  the  subject.  This  little  treatise  is  full  of  suggestions 
of  a  practical  character,  valuable  even  for  those  who 
are  keeping  poultry  only  upon  a  small  scale.  If  I  suc- 
ceed in  placing  it  within  the  reach  of  those  who  have 
sought  in  vain  to  procure  a  copy,  I  shall  have  accom- 
plished my  object. 

CHARLES  L.  FLINT, 
Sec'y  Mass.  State  Board  of  Agriculture. 

BOSTON,  May  8,  1867. 


PREFACE 

TO    THE    ENGLISH    EDITION 


IN  writing  this  essay  on  poultry  breeding,  I  have 
endeavored  to  avoid  all  technical  expressions  and  the 
usual  verbiage  to  swell  a  book.  Neither  have  I  touched 
upon  topics  which  have  no  immediate  concern  with  the 
subject  matter,  but  I  have  confined  myself  exclusively 
to  giving  publicity  to  such  facts  as  I  have  proved  by 
actual  experience;  and  I  firmly  believe  that  this  treatise 
on  poultry  breeding,  in  a  purely  commercial  point  of 
view,  is  the  only  one  ever  published,  in  this  or  any 
other  country,  from  which  the  public  can  learn  how  to 
enter  upon  a  highly  profitable  and  pleasing  undertaking, 
and  this  without  having  to  pay  the  usual  heavy  penal- 
ties of  experimenting.  I  must,  however,  caution  the 
reader  not  to  be  startled  by  the  novel  plan  of  hatching, 
rearing,  and  fattening  poultry  which  I  advocate,  and 
of  which  they  cannot  find  corroboration  in  any  other 
book ;  and  I  advise  them,  before  criticising  the  prin- 
ciples herein  put  forth,  to  well  weigh  all  that  is  stated, 
when  I  doubt  not  that  every  one  will  admit  that  the 
principles  are  logical  and  based  upon  sound  sanitary 

(9) 


IO  PREFACE. 

and  scientific  laws.  To  increase  the  size  of  this  pub- 
lication, I  might,  like  others,  have  copied  and  annexed 
chapters  on  diseases  and  their  remedies ;  on  races  and 
their  peculiar  distinguishing  features ;  on  artificial  in- 
cubation from  the  ancient  Egyptians  and  Chinese  to 
the  present  day ;  on  the  history  of  domestic  fowls  from 
the  Assyrians  to  1865 ;  but  to  publish  a  voluminous 
book  is  not  my  object. 

My  desire  is  to  impart  to  the  public  in  general,  in  as 
few  words  as  possible,  with  the  assistance  of  comprehen- 
sive sketches,  and  even  then  leaving  them  ample  lati- 
tude to  engross,  certain  general  rules  and  matters  as- 
certained by  experience  on  profitable  poultry  breeding. 

Should  I  be  fortunate  enough  to  accomplish  this 
object  to  the  satisfaction  of  the  public,  my  task  will 
bear  its  own  reward  by  a  rapid  development  of  poultry 
breeding  in  England,  as  well  as  in  other  countries, 
which  will  add  materially  to  the  wealth  and  comfort 
of  nations. 

From  the  last  Trade  Returns  it  appears  that  up- 
wards of  three  hundred  million  of  eggs  are  now  im- 
ported annually  into  England !  Can  anything  show 
more  forcibly  the  immense  and  profitable  field  that 
lies  open  to  English  enterprise  in  poultry  breeding? 


G.  K.  G. 


BELGRAVE  HOUSE, 

ARGYLE  SQUARE,  W.  C. 


CONTENTS. 


Page 

CONSIDERATIONS  ON  THE  NECESSARY  APPLIANCES  TO  SUC- 
CESSFUL POULTRY  BREEDING 13 

A  Poultry  Home.     The  Open  Run 16 

The  Glass-covered  Run.     The  Roosting  and  Laying-Room.  18 

The  Hatching-Room. 20 

Reference   to  Plan    and  Perspective  Section  of  the  Poultry 

Home  and  Vinery 20 

GENERAL  RULES  TO  BE  OBSERVED  IN  POULTRY  BREEDING.  24 

The  Laying  of  Eggs. 26 

The  Ovarium. 27 

Natural  Hatching 28 

General  Observations  on  Poultry  Food  and  Drink.       .         .  31 

The  Drink  for  Poultry.- 31 

Food  for  Young  Chickens 32 

The  Food  for  the  Breeding  and  Laying  Stock.          .         .         -32 

The  Food  for  the  Fattening  Stock 33 

Preparation  of  the  Fattening  Food.     Poultry  Manure.    .         .  34 

The  Feathers  of  Fowls.     The  Moulting  of  Fowls.        .         .  35 

Diseases  in  Poultry .         -35 

Various  Races  of  Poultry.       .         .         .         .         .         .         .  36 

Killing  and  Dressing  Poultry  for  the  Market 37 

Machinery,  Implements,  and  Utensils.           ....  38 

Artificial  Hatching. 38 

The  Artificial  Hatching-Room. 43 

Portable  Artificial  Hen  for  Hatching 45 

Artificial  Poultry  Hens  for  Rearing  Chickens.      ...  48 

Reference  to  Perspective  Section  of- Artificial  Hen.          .         .  50 

Artificial  Rearing  Home.         .         .         .         .         .         .         .  51 

Reference  to  Perspective  Section  of  Artificial  Rearing  Home.  52 
Artificial  Vermin  Nursery.          .         ...         .         .         -53 

Improved  Fattening  Pens  for  Cramming  Poultry.         .         .  55 

Preservation  of  Eggs. 56 

Whitewash.     Lime  Water.      .         ...         .        .         .  58 

Oxide  and  Sulphate  of  Iron.     General  Plan  of  Buildings.       .  59 


12  CONTENTS. 

Bird's-Eye  View  and  Section  of  a  Poultry-Breeding  Estab- 
lishment.           60 

The  Patent  Vermin  Attraction  Trap 66 

ESTIMATE  OF  REVENUE   AND   EXPENSES   FOR  A   POULTRY- 
BREEDING  ESTABLISHMENT  OF  3000  STOCK  FOWLS.       68-70 
THE  LAWS  OF  NATURE  IN  RELATION  TO  POULTRY  KEEPING.    71 

Egg  Preserving. 71 

Patent  Pneumatic  Self-indicating  Air-tight  Jars.  75 

Packing  the  Eggs. 76 

Why  Eggs  should  be  packed  with  the  Small  End  upwards.     .        77 

Warming  Poultry  Homes. 77 

Our  System  of  selling  Poultry 78 

EXTRACTS  FROM   THE   "JOURNAL  OF   HORTICULTURE    AND 

COTTAGE  GARDENER." 83 

Home  Supply  of  Poultry  and  Eggs. 83 

Poultry  and  Egg-preserving  Company.          ....         85 
Home  Supply  of  Eggs  and  Poultry.  .         .         .  .86 

Poultry  Keeping  from  a  Commercial  Point  of  View.    .         .         88 

Poultry  and  Egg  Company 91 

Poultry  Keeping  from  a  Commercial  Point  of  View.    .         .         93 

REPORT  OF  MR.  GEYELIN,  MAY  17,  1865 96 

Poultry  Breeding 97 

Vegetable  Growing  or  Market  Gardening 98 

Poultry  Breeding  and  Vegetable  Growing 99 

Estimate  of  Revenue  and  Expenses 99 

Proposed  Stock.       . 100 

Working 101 

REPORT  OF  MR.  GEYELIN  ON  THE  POULTRY  ESTABLISH- 
MENTS IN  FRANCE,  JULY  10,  1865 103 

The  Object  of  the  Voyage 104 

Natural  and  Artificial  Incubation.     ......  107 

The  Rearing  of  Poultry. 1 1 1 

Feeding  and  Fattening 113 

Killing  and  Dressing 116 

Utilizing  the  Waste  Products 118 

The  System  of  Selling 119 

The  Distinct  Breeds .        .        .121 

Caponage  and  Virgin  Cocks. 124 

Opinions  on  my  System   of  Poultry  Breeding  and   Rural 

Economy. 124 

Analysis  of  my  Observations 125 


POULTRY    BREEDING. 


CONSIDERATIONS  ON  THE  NECESSARY  APPLIANCES  TO 
SUCCESSFUL  POULTRY  BREEDING. 

A  UNIVERSAL  notion  prevails  that  poultry  cannot  pos- 
sibly be  bred  with  profit  except  on  farms,  and  then  only 
when  bred  in  large  quantities.  This  is  a  most  mis- 
taken idea,  as  a  few  heads  of  poultry  will  yield  pro- 
portionately as  much  profit  as  any  larger  numbers.  For 
instance,  whereas  in  large  establishments  heavy  expenses 
are  incurred  for  buildings,  rent,  machinery,  and  labor, 
these  charges  do  not  occur  with  the  amateur  breeder 
who  attends  on  his  own  poultry  personally.  It  is  true 
that  large  establishments  can  buy  their  cereals  cheaper, 
and  grow  their  own  vegetables ;  but  this,  again,  is  com- 
pensated with  the  amateur  who  obtains  a  better  price 
for  his  eggs  and  poultry,  even  if  used  for  his  own  con- 
sumption, than  the  large  breeder,  who  is  obliged  to  sell 
his  produce  through  a  salesman  at  wholesale  prices. 

However,  to  obtain  such  satisfactory  results,  it  is  abso- 
lutely necessary  to  observe  certain  sanitary  laws  in  the 
construction  of  the  poultry  home,  and  to  see  that  the 

(13) 


14  POULTRY    BREEDING   IN 

dietary  sca'le  is  conformable  to  the  confined  state,  and, 
in  fact,  providing  poultry  with  an  equivalent  of  such 
food  as  they  could  pick  up  when  in  a  free  state.  The 
poultry  home  I  suggest  is  applicable  alike  to  amateurs 
and  large  breeders,  and  is  intended  for  the  accommoda- 
tion of  one  cock  and  six  hens  for  breeding,  or  twelve 
hens  for  laying,  and  twenty-four  to  thirty  half-grown 
chickens ;  and  as  the  same  principle  must  be  carried 
out,  whether  in  small  or  large  establishments,  it  follows 
that  where  it  requires  only  one*  home  for  seven,  twelve, 
or  thirty  birds,  it  will  require  one  hundred  homes  for 
seven  hundred,  twelve  hundred,  or  three  thousand  birds, 
and  so  on  in  proportion  to  the  magnitude  of  the  breeding 
establishment.  This  plan  has,  moreover,  the  advantage 
of  keeping  the  races  and  sexes  separate,  of  affording 
an  easy  inspection,  and  of  extending  and  multiplying 
the  homes  gradually  with  the  growth  of  the  establish- 
ment, besides  facilitating  the  labor  in  feeding  and  hatch- 
ing, and  the  sanitary  requirements.  Another  erroneous 
idea  entertained  is,  that  poultry  will  never  thrive  well 
in  a  confined  state ;  whilst,  in  fact,  they  will  thrive  much 
better,  and  be  much  more  productive  than  when  left 
roaming  about  in  all  weathers  in  search  of  food,  pro- 
vided the  directions  given  hereafter  are  implicitly  fol- 
lowed :  however,  it  is  so  far  true,  that  poultry  confined 
in  a  damp  and  ill-ventilated  place,  and  having  a  deficient 
and  ill-adapted  diet  to  their  confined  state,  can  never 
thrive;  but  whose  fault  is  this?  Why,  it  might  as  well 
be  said  that  a  person  cannot  thrive  during  solitary  con- 
finement, when  it  is  well  known  that  prisoners  with  a 
regular  diet,  comfortable  cells,  and  appropriate  labor, 


A   COMMERCIAL   POINT    OF   VIEW.  15 

soon  become  very  sleek  and  healthful  in  appearance, 
and  that  in  proportion  there  are  less  disease  and  fewer 
deaths  in  prisons  than  among  the  free  population  who 
are  compelled  to  seek  a  precarious  living  in  all  kinds 
of  weather,  and  whose  homes  are  wretched  hovels,  de- 
ficient of  all  sanitary  requirements. 

Moreover,  farmers  have  now  for  a  number  of  years 
carried  on  successfully  the  rearing  and  fattening  of  cattle 
in  confined  spaces  (which  are  called  stall-fed  cattle), 
and  which  system,  although  nominally  more  expensive, 
is  yet  far  more  profitable  than  the  ordinary  rearing  of 
cattle ;  and  why  should  the  same  system  not  be  extended 
to  poultry? 

In  general,  the  management  of  poultry  is  considered 
of  too  little  importance,  and  is  left  pretty  well  to  chance  : 
it  is  true  that  of  late  years  the  poultry  exhibitions  have 
created  a  taste  for  poultry  breeding ;  but  this  is  confined 
solely  to  amateurs  and  what  may  be  called  fancy  poultry 
breeding.  Yet,  amongst  all  domestic  animals,  the  fowl 
is  in  proportion  to  its  cost  or  keep  the  most  profitable 
and  useful ;  and  hereafter  I  will  prove  by  figures  ob- 
tained by  actual  experience  that  poultry  can  be  reared 
and  sold  at  the  rate  of  four  pence  per  pound,  and  leave 
a  handsome  profit.  Now,  such  results  —  particularly 
when  butchers'  meat  is  at  ten  pence  and  one  shilling 
per  pound,  and  moreover  daily  rising  in  price  on  ac- 
count of  the  increase  of  population  and  the  decrease  of 
pasturage  —  ought  to  prove  a  sufficient  stimulant  to  the 
public  at  large  to  give  a  little  more  attention  and  con- 
sideration to  an  increased  production  of  such  valuable 
animal  food,  which,  by  proper  management,  would, 


1 6  POULTRY   BREEDING   IN 

within  a  very  few  years,  become  as  much  the  food 
of  the  poor  as  it  forms  now  a  delicacy  for  the  rich 
only. 

A  POULTRY  HOME 

Ought  to  consist  of  four  separate  compartments,  exclu- 
sive of  the  glass-covered  passage  which  runs  the  whole 
length  of  the  building,  to  facilitate  the  service  at  all 
times  and  weather. 

i  st.   A  roosting  and  laying  compartment. 

2d.  A  glass-covered  run,  in  which  they  can  be  con- 
fined in  wet  weather. 

3d.   A  hatching-room. 

4th.   An  open  run. 

THE  OPEN   RUN. 

Starting  with  the  well-ascertained  fact  that  poultry 
cannot  possibly  thrive  or  be  kept  in  good  health  on 
damp  ground,  it  becomes  necessary,  where  there  is  no 
surface  gravel  land,  to  make  an  artificial  dry  run:  this 
is  best  accomplished  with  concrete,  which,  besides  being 
cheaper  than  flag-stones  or  bricks,  does  not  absorb  the 
moisture,  and  is  much  warmer  to  the  feet. 

This  run  should  be  formed  slightly  concave,  as  shown 
by  Fig.  9,  and  have  an  incline  towards  its  end,  where 
the  rain-water  can  be  discharged  into  a  drain  com- 
municating with  the  duck  pond. 

During  summer  a  few  inches  deep  of  gravel,  and 
in  winter  about  nine  inches  deep  of  horse  manure,  ought 
to  cover  the  floor  of  this  run,  which  will  afford  the  fowls 
ample  exercise  by  scratching  and  running.  The  gravel 


A   COMMERCIAL    POINT    OF   VIEW. 


and  horse  manure  should  be  turned  over  at  least  once 
a  week,  and  renewed  whenever  they  become  too  much 
impregnated  with  the  fowls'  droppings.  This  will  pre- 
vent the  diseases  which  a  tainted  ground  gives  rise  to 
among  poultry.  The  sides  and  top  should  be  formed 
of  galvanized  iron-wire  netting  of  about  one  and  a  half 
inch  meshes  for  full-grown  poultry,  and  one  inch  meshes 
for  chickens.  In  fine  weather  the  food  should  be  thrown 
broadcast  on  this  run ;  but  in  wet  weather  the  poultry 
ought  to  be  fed  from  feeding-vessels  placed  in  the  roost- 
ing-room,  and  near  to  the  door  of  the  covered  run. 


Fig.  1 


Fig.  2. 


Fig.  3. 


Drinking  Fountain. 


Feeding  Trough. 


Feeding  Fountain. 


The  above  fountains  are  constructed  on  the  principle 
that  when  placed  with  their  opening  towards,  and  about 
one  foot  from,  the  wall,  the  poultry  will  be  unable  to 
scratch  any  dirt  in,  nor  can  the  droppings  from  the 
perches  fall  in. 

Some  persons  advise  boarding  the  sides  of  the  run  to 
the  height  of  two  feet,  to  prevent  the  cocks  of  the  ad- 
jacent run  from  fighting  together ;  this,  however,  in  so 
narrow  a  run,  would  partially  exclude  the  sun,  which 
is  not  desirable ;  besides,  cocks  after  a  few  days'  ac- 
quaintance become  very  neighborly. 


1 8  POULTRY    BREEDING   IN 


THE  GLASS-COVERED  RUN. 

The  floor  of  this  compartment  should  be  composed 
of  at  least  six  inches  deep  of  finely-sifted  gritty  stuff, 
such  as  road  dust,  ashes,  and  sand,  and  on  this  it  would 
be  well  to  sprinkle  occasionally  some  flour  of  sulphur, 
which  would  prevent  vermin  breeding  on  the  fowls. 
It  is  the  universal  belief  that  fowls  powder  themselves 
to  get  rid  of  vermin  on  their  bodies ;  but  such  is  not 
exactly  the  case.  The  fact  is,  fowls,  like  all  other 
feathered  tribes,  perspire  freely,  particularly  so  during 
night  time :  this  perspiration  clogs  their  feathers ;  con- 
sequently they  perform  their  ablution  in  gritty  dust  on 
the  same  principle  that  human  beings  do  in  water,  to 
get  rid  of  the  dried  perspiration  and  to  expand  their 
feathers.  The  -same  can  be  seen  performed  by  the 
birds  of  the  air,  which,  on  a  dry,  hot  summer  day, 
make  their  ablutions  in  the  dust  of  the  roads. 

In  this  run  the  fowls  ought  to  be  kept  close  during 
wet  weather,  as  wet  feathers  are  most  injurious  to  their 
health,  particularly  when  in  a  confined  state. 

THE  ROOSTING  AND  LAYING  ROOM 

Should  be  kept  scrupulously  clean,  Swept  out  daily,  and 
occasionally  thoroughly  whitewashed,  the  floor  slightly 
sanded  over  daily. 

The  nests,  in  a  sanitary  point  of  view,  ought  to  be 
made  of  earthen  ware,  partly  filled  with  fine  sand  or 
cocoa-nut  refuse,  and  slightly  sprinkled  over  with  flour 


A   COMMERCIAL   POINT   OF  VIEW.  19 

of  sulphur.  The  roosting  perches  should  be  formed  of 
hot-water  pipes,  as  they  are  of  the  utmost  importance 
to  keep  the  poultry  warm  during  the  cold  nights,  and 
cool  during  hot  nights,  arid  which  will  induce  a  con- 
tinuous laying  of  eggs  during  a  time  when  they  are 
most  scarce  either  for  hatching  or  consumption. 

Most  persons  must  have  observed  that  even  the 
heaviest  fowls  will  seek  to  perch  nearest  to  the  ceiling, 
and  that  when  roosting  their  feathers  are  ruffled  or 
open.  This  is  easily  explained  by  all  persons  con- 
versant with  the  aerostatic  laws ;  namely,  that  heated 
air  being  lighter  than  cold  air  it  will  ascend  ;  consequent- 
ly the  warmest  place  in  a  room  will  be  nearest  to  the 
ceiling ;  therefore  fowls  open  their  feathers  when  roost- 
ing to  admit  the  warm,  ascending  air.  Another  impor- 
tant point  in  the  construction  of  this  room  is  the  creation 
of  a  perfect  ventilation  without  causing  any  draught. 
Different  gases,  varying  in  their  specific  gravity,  are 
formed  in  this  room,  namely,  carbonic  acid,  which  is 
a  heavy  gas  and  hangs  near  the  floor,  the  ammoniacal 
gas  from  the  excrements  of  fowls,  and  carburetted  hy- 
drogen gas  from  the  exhalation  of  the  fowls,  both  of 
which  gases  are  light,  and  consequently  rise  to  the  ceil- 
ing. It  becomes,  therefore,  necessary  to  adopt  a  princi- 
ple of  ventilation  by  which  both  the  heavy  and  light 
gases  can  be  got  rid  of  without  causing  a  draught, 
which  would  be  prejudicial  to  the  health  of  the  fowls. 
This  is  accomplished  by  two  pieces  of  perforated  zinc, 
one  opposite  to  the  other,  near  the  floor,  and  the  same 
near  the  ceiling,  and  at  least  twelve  inches  above  the 
roosting  perches. 


2O  POULTRY   BREEDING   IN 


THE  HATCHING-ROOM, 

In  my  plan,  is  situated  immediately  above  the  roosting- 
room,  and  composed  of  two  compartments  —  the  one 
in  which  the  hen  sits,  the  other  where  she  has  a  sup- 
ply of  gritty  dust  to  perform  her  ablutions. 

REFERENCE  TO  PLAN  AND  PERSPECTIVE  SECTION  OF 
THE  POULTRY  HOME  AND  VINERY. 

A  is  a  glass-covered  passage  running  the  whole  length 
of  the  building,  and  from  which  communication  is  ob- 
tained by  means  of  doors  to  all  the  compartments  of 
the  homes  bn  either  side.  This  passage  ought  to  be 
about  six  feet  wide  and  eight  feet  high  to  the  rise  of 
the  roof. 

a  is  a  flue  formed  of  bricks  and  covered  with  paving- 
tiles,  with  ventilation  at  certain  distances.  This  flue 
runs  the  whole  length  of  the  building,  and  ought  to 
be  about  nine  inches  wide  and  fifteen  inches  deep :  it 
serves  for  warming  the  building  by  means  of  hot  air, 
steam,  or  hot-water  pipes,  and  the  admission  of  heat  is 
regulated  by  means  of  the  ventilators. 

The  floor  should  be  formed  of  concrete,  the  sides  of 
whitewashed  boards,  and  the  roof  of  glass  with  mov- 
able frames  at  certain  distances  to  allow  of  ventilation. 
This  passage  can  be  turned  to  a  profitable  account  by 
being  used  as  a  vinery  or  conservatory  without  extra  cost. 

B  is  the  roosting-room,  about  three  feet  square  and 
six  feet  high.  The  floor  should  be  made  of  concrete, 


A   COMMERCIAL   POINT   OF  VIEW. 


21 


22 


POULTRY    BREEDING    IN 


the  sides  and  ceiling  of  whitewashed  boards ;  the  parti- 
tions of  the  nest  should  also  be  made  of  whitewashed 
boards,  and  the  nest  of  earthen  ware  ;  but  the  top  board 
covering  the  nest  should  project  a  few  inches  to  prevent 
the  droppings  falling  in. 

c  is  a  door  communicating  with  the  passage,  and 
d  with  the  covered  run.  In  this  door  an  opening  ought 
to  be  made  provided  with  a  glazed  slide  for  the  egress 
and  ingress  of  the  fowls.  In  this  compartment  fowls 
should  be  fed  in  wet  weather,  and  the  drinking  foun- 
tain ought  also  to  be  placed  here.  The  perches  of 
cast-iron  pipes  should  be  about  three  inches  in  diam- 
eter, and  placed  respectively  three  and  four  feet  from 
the  floor. 


5.  Hatching-Room. 


Fig.  6. 


C,  the  hatching-room,  is  composed  of  two  compart- 
ments—  one  for  the  gritty  dust,  and  the  other  for  the 
nest,  which  should  be  of  earthen  ware,  the  same  as  for 
the  laying  nests.  The  floor,  sides,  and  ceiling  are  of 
whitewashed  boards.  The  compartments  are  eighteen 
inches  square  by  two  feet  high,  the  door  glazed,  and 
with  perforated  zinc  above  for  ventilation ;  the  roof 
covered  with  asphalted  felt. 


A   COMMERCIAL    POINT    OF   VIEW. 


/},  the  glass-covered  run,  should  not  be  less  than  six 
feet  long,  three  feet  wide,  four  feet  high  to  the  rise,  and 
six  feet  to  the  apex  on  top  of  the  glass  frame,  which 
ought  to  be  movable  to  admit  of  ventilation.  The  sides 
should  be  formed  of  whitewashed  boards.  A  perch 
can  also  be  fixed  with  advantage  in  this  compartment. 


Fig  7. 


Fig.  8. 


E,  the  open  run,  should  be  not  less  than  twelve  feet 
long,  three  feet  wide,  and  three  feet  high.  The  plan 
I  recommend  for  the  construction  of  open  runs  consists 
of  separate  wooden  frames  six  feet  by  three  feet  (see 
Fig.  6),  on  which  the  wire  netting  is  fixed,  and  grooved 


Fig.  9. 


uprights,  in  which  these  frames  are  slid.    (See  Figs.  7>  8.) 
The  frames  forming  the  top  can  be  joined  together  by 


24  POULTRY   BREEDING    IN 

hinges.  By  adopting  this  plan,  the  whole  run  can  be 
removed  in  a  few  minutes,  or  any  part  can  be  taken 
away  for  repair  without  interfering  with  the  others,  or 
some  spare  frames  might  even  be  kept  in  stock  to  re- 
place those  that  want  repairing. 

r 

GENERAL   RULES    TO    BE   OBSERVED    IN  POULTRY 
BREEDING. 

The  Breeding  Stock. 

i  st.  The  hens  selected  to  breed  from  should  be  kept 
apart  from  the  cock  until  they  are  at  least  twelve 
months  old ;  and  the  cock  should  not  be  less  than 
eighteen  months  old  before  he  is  put  with  hens,  as  a 
too  early  call  on  nature  degenerates  the  breed. 

2d.  Whatever  races  are  selected,  they  should  be  the 
most  perfect  specimens  that  can  be  obtained,  as  the 
first  outlay  will  repay  itself. 

3d.  That  the  distinct  races  be  kept  strictly  separate 
except  where  it  is  intended  to  obtain  a  cross  breed ;  and 
for  this  the  finest  specimens  of  both  races  and  sexes 
should  be  selected. 

4th.  Not  more  than  six  hens  should  be  allotted  to 
a  cock. 

5th.  After  the  third  breeding  year  it  is  advisable 
either  to  sell  the  stock  or  to  fatten  them  for  the  market, 
as  they  become  less  fecund,  and  their  progeny  are  apt 
to  degenerate. 

6th.  The  eggs  should  be  collected  at  least  three  times 
a  day,  as  in  a  fecundated  egg,  when  set  upon  for  a  few 
hours,  the  germ  very  soon  gets  developed,  and  the  egg 
is  afterwards  unfit  for  hatching/ 


A   COMMERCIAL   POINT    OF  VIEW.  25 

7th.  The  stock  must  be  fed  regularly  at  sunrise  and 
the  afternoon  an  hour  before  going  to  roost. 


The  Laying  Stock. 

.  i  st.  When  it  is  intended  to  sell  the  eggs  for  consump- 
tion it  is  advisable  to  pen  hens  up  without  a  cock  to 
prevent  the  eggs  being  fecundated,  as  they  will  then 
keep  fresh  much  longer;  this  system  of  keeping  hens 
by  themselves  has  another  great  advantage,  as  they  will 
lay  a  great  many  more  eggs  during  the  year. 

2d.  About  twelve  to  eighteen  hens  can  be  kept  to- 
gether in  a  home,  as  shown  by  Fig.  4. 

3d.  The  eggs  should  be  collected  twice  a  day. 

4th.  For  feeding,  the  same  rule  applies  as  above ;  and 
the  reason  for  selecting  sunrise  and  afternoon  for  feed- 
ing time  is,  that  it  is  before  and  after  the  laying  time, 
during  which  the  hens  on  their  nest  would  get  no  food. 

The   Chickens. 

ist.  From  the  time  they  are  hatched  to  the  time 
when  they  begin  to  roost,  not  more  than  twelve  chickens 
ought  to  be  kept  in  one  compartment,  as  they  will  hud- 
dle together,  and  the  weak  ones  either  get  crushed  or 
suffocated. 

2d.  The  place  where  the  young  chickens  retire  to 
ought  to  have  a  dry  floor-,  and  be  kept  scrupulously 
clean ;  and  as  the  floor  is  the  coldest  part  of  a  room, 
their  roosting-box  ought  not  to  be  more  than  twelve 
inches  high,  and  to  be  slanting,  which  will  keep  the 
warm  air  in  the  roost.  (See  Fig.  14.) 


26  POULTRY   BREEDING   IN 

3d.  As  soon  as  they  begin  to  roost  on  perches,  they 
can  be  removed  to  a  poultry-home,  say  about  thirty  to 
each  home. 

4th.  When  the  cockerels  can  be  distinguished  from 
the  pullets,  they  should  be  penned  up  separate.  From 
this  stock  the  breeding  and  laying  stock  will  be  selected 
to  replace  old  ones. 

5th.  The  feeding  of  chickens  ought  to  take  place  not 
less  than  three  times  a  day,  and  be  of  a  liberal  kind, 
with  plenty  of  finely-chopped  green  vegetables,  and  an 
occasional  supply  from  the  vermin  nursery,  but  no 
meat  should  be  given. 

6th.  Occasionally  a  little  flour  of  sulphur  and  oxide 
of  iron  mixed  with  their  food  will  keep  them  in  good 
health,  also  sulphate  of  iron  and  lime  water  in  their 
drink.  The  same  is  applicable  for  all  kinds  of  poultry. 

THE  LAYING  OF  EGGS 

Takes  place  in  the  morning  during  the  summer 
months,  and  gradually  later  in  the  day  as  the  winter 
approaches,  until  moulting  time  arrives,  when  the  hens 
cease  laying  till  they  have  their  new  feathers,  which 
takes  about  two  months. 

Although  a  hen  can  only  lay  a  determined  number 
Of'  eggs  during  her  lifetime,  yet  her  laying  may  be 
stimulated  by  an  appropriate  diet  (see  Food),  as  also 
by  a  genial  temperature  kept  in  the  poultry-home. 

It  has  been  satisfactorily  proved  that  under  such  cir- 
cumstances a  hen  will  lay  at  least  thirty  eggs  more 
during  the  winter  months,  a  time  when  they  are  most 


A   COMMERCIAL   POINT   OF   VIEW.  2j 

valuable  both  for  artificial  hatching  and  consumption ; 
and  taking  an  establishment  with  two  thousand  laying 
and  one  thousand  breeding  hens,  the  extra  profit  will 
be  as  follows :  Three  thousand  hens  at  thirty  extra  eggs 
equal  ninety  thousand  at  155.  per  hundred,  £675,  to  be 
ascribed  solely  to  a  warm  temperature  and  appropriate 
diet ;  but  this  is  not  the  only  advantage  derived  from  a 
genial  temperature  during  the  winter  months ;  it  may  j 
save,  perhaps,  hundreds  of  pounds  in  the  loss  of  poultry 
from  diseases  caused  by  exposure  to  damp  and  colds. 

As  the  laying  can  be  forced  by  artificial  means,  so 
can  it  also  be  retarded ;  and  when  it  is  intended  to 
keep  some  hens  for  laying  during  the  time  that  others 
are  moulting,  which  generally  begins  in  September,  it 
is  only  necessary  to  pull  out  the  feathers  of  such  hens, 
and  thus  produce  an  artificial  moulting  about  two 
months  sooner,  say  early  in  July,  when  they  will  cease 
laying  until  their  feathers  have  grown  again. 

THE  OVARIUM. 

It  has  been  ascertained  that  the  ovarium  of  a  fowl  is 
composed  of  six  hundred  ovulas  or  eggs ;  therefore  a  hen, 
during  the  whole  of  her  life,  cannot  possibly  lay  more 
eggs  than  six  hundred,  which  in  a  natural  course  are  dis 
tributed  over  nine  years  in  the  following  proportion  :  — 

First  year  after  birth,          .        .        .        .         15  to    20 

Second          "  " 100  "  120 

Third  "  " 120  "   135 

Fourth          "  " 100  "  115 

Fifth  "  "  ....         60  u     So 


28  POULTRY   BREEDING   IN 

Sixth  year  after  birth, 50  to  60 

Seventh        "          " 35  "  40 

Eighth          "          "            15   "  20 

Ninth            "          " i    "  10 

It  follows  that  it  would  not  be  profitable  to  keep 
hens  after  their  fourth  year,  as  their  produce  would  not 
pay  for  their  keep,  except  when  they  are  of  a  valuable 
or  scarce  breed. 

NATURAL  HATCHING. 

The  hens  of  all  kinds  of  gallinaceous  fowls  sit  for 
twenty-one  days;  ducks  of  the  usual  kind,  such  as 
Aylesbury,  Rouen,  and  others,  twenty-eight  days ;  Mus- 
covy ducks,  thirty  to  thirty-five  days ;  geese,  thirty  to 
thirty-five  days;  Guinea  fowls,  twenty-eight  to  thirty- 
days  ;  turkeys,  twenty-eight  days ;  pea  hens,  twenty- 
eight  to  thirty  days.  With  a  view  of  obtaining  more 
eggs  in  a  given  time  from  a  fowl,  many  writers  suggest 
to  prevent  the  hen  from  sitting  by  cooping  her  up  in 
a  dark  place  on  a  low  diet.  Nothing  can  be  more 
cruel  than  to  force  nature  without  giving  that  neces- 
sary rest  which  overwork  requires.  Already  the  do- 
mesticated fowls  lay  many  more  eggs  than  wild  ones 
between  their  hatchings,  and  by  a  judicious  housing 
and  feeding,  can  be  made  to  lay  still  more ;  but  then 
it  is  absolutely  necessary  to  allow  her  to  recruit  her 
strength  by  a  rest  of  twenty-one  days  on  her  nest,  and 
a  liberal  poultaceous  diet,  as  the  laying  of  eggs,  and 
more  particularly  of  large  ones,  is  attended  with  con- 
siderable pain,  as  is  evidenced  by  the  difference  of 
sound  hens  utter  before  and  after  their  laying,  and 


A   COMMERCIAL   POINT   OF   VIEW.  29 

also  from  their  uneasiness  whilst  on  their  nest.  Besides, 
domesticated  fowls  are  naturally  of  a  sociable  disposition, 
and  to  separate  a  hen  from  her  companions,  and  to  keep 
her  on  a  low  diet  when  she  requires  rest  and  nourishing 
food  to  recruit  her  strength  after  she  has  become  exhausted 
from  the  pain  of  laying  and  the  drain  on  her  constitution 
by  the  rapid  formation  of  eggs,  is  the  height  of  cruelty, 
and  would  surely  not  be  practised  were  breeders  aware 
of  the  injury  they  do  the  health  of  their  hens.  I  do  not 
say  that  hens  should  be  permitted  to  rear  their  brood,  as 
that  would  be  waste  of  time,  and  most  hard  work  to  a 
kind  mother,  who  will  but  ill  feed  herself  to  provide  as 
much  as  possible  for  her  young ;  she  has  rest  neither  day 
nor  night,  as  she  is  compelled  to  remain  in  an  unnatural 
position  to  cover  her  young  ones.  The  rearing  can  be 
performed  with  greater  success  by  artificial  mothers,  as 
will  be  explained  hereafter ;  but  what  I  do  advise  those 
persons  who  have  a  regard  for  the  health  of  their  fowls, 
and  their  own  interest  into  the  bargain,  is  tp  allow  Nature 
her  own  way  by  giving  a  hen  her  twenty-one  days'  rest, 
and  the  while  a  quiet  place  and  nourishing  poultaceous 
food ;  after  which  time  she  can  be  returned  to  her  own 
home,  when  in  a  few  days  she  will  recommence  laying. 

When  a  hen  wants  to  sit  she  utters  a  peculiar  cluck, 
ruffles  her  feathers,  and  wanders  about,  searches  dark 
corners,  and  is  evidently  ill  at  ease ;  she  is  feverishly  hot, 
and  resolutely  takes  to  a  nest  in  which  there  are  eggs, 
whether  of  her  own  production  or  not  matters  little  to 
her ;  at  this  time  a  hen  will  allow  herself  to  be  separated 
from  her  companions,  and  placed  in  solitary  confinement, 
without  fretting,  provided  she  has  a  nest  and  eggs  to  sit 


30  POULTRY    BREEDING    IN 

upon.  It  is  not  advisable  to  allow  a  hen  to  hatch  in  her 
ordinary  home,  and  amidst  her  companions,  who  are  fond 
of  usurping  the  nest,  and  laying  fresh  eggs  in  it." 

A  warm  moisture  being  necessary  to  the  hatching  of 
strong  and  healthy  chickens,  as  evidenced  by  wild  birds 
and  hens  that  sometimes  unobserved  will  hatch  a  brood 
under  a  hedge  in  the  fields,  I  recommend  the  sitting  nest 
to  be  made  of  earthen  ware,  the  same  as  for  laying,  with 
this  difference,  that  a  fresh-cut  piece  of  turf  should  be 
placed  on  the  sand,  and  on  which  the  eggs  are  put ;  the 
heat  of  the  hen  will  soon  generate  steam,  but  whenever 
the  turf  gets  too  dry,  some  water  may  be  poured  on  the 
sand  underneath. 

The  number  of  eggs  to  be  placed  under  a  hen  must 
necessarily  depend  on  her  size.  A  Dorking,  Cochin 
China,  or  Bramah  Pootra,  or  other  large  breed,  can  with 
every  certainty  hatch  at  least  fifteen  eggs  ;  and  as  regards 
the  selection  of  eggs,  all  I  can  advise  is  to  select  fresh  and 
good-sized  ones. 

Some  persons  pretend  to  be  able  to  tell  whether  an  egg 
is  fecundated,  and  whether  it  will  produce  a  male  or 
female  bird ;  but  these  assertions  have  as  yet  not  been 
satisfactorily  proved. 


Fig.  10. 


A  COMMERCIAL  POINT  OF  VIEW.  31 

GENERAL  OBSERVATIONS  ON  POULTRY  FOOD  AND 
DRINK. 

When  poultry  is  kept  in  a  confined  state  its  food  must 
be  appropriate.  A  fowl  kept  in  a  free  state  on  a  farm 
can  with  advantage  be  fed  all  the  year  round  with  barley 
or  oats  only,  as  she  will  supplement  her  meals  with  ani- 
mal and  vegetable  matters  of  her  own  finding ;  therefore 
an  equivalent  should  be  given  to  penned-up  poultry  ;  but 
again,  as  they  have  not  so  much  bodily  exercise  as  when 
in  a  free  state,  their  digestive  powers  are  weakened,  con- 
sequently they  are  subject  to  inflammation  of  the  bowels 
when  fed  on  whole  grain  only.  After  this  explanation, 
my  readers  will  understand  the  reason  why  I  advocate  all 
grains  to  be  ground,  and  the  meat  and  vegetables  to  be 
minced  ;  but  apart  from  the  sanitary  consideration,  it  be- 
comes an  important  economical  fact  in  a  large  breeding 
establishment,  as  it  is  well  known  that  poultaceous  food 
made  of  pounded  grain,  and  which  calls  little  on  the 
digestive  organs,  has  far  greater  feeding  and  fattening 
qualities  than  the  whole  grains. 

There  is  another  point  connected  with  the  feeding  to 
which  I  wish  to  allude.  The  diet  should  be  varied  almost 
daily,  but  green  vegetables  finely  minced  ought  to  form 
part  of  every  meal,  and  occasionally  some  oxide  of  iron, 
and  at  other  times  flour  of  sulphur,  mixed  with  their  food 
will  greatly  tend  to  keep  poultry  in  good  health. 

THE  DRINK  FOR  POULTRY. 

The  water  should  be  changed  daily,  and  occasionally 
clear  lime-water,  and  at  other  times  sulphate  of  iron 
mixed  with  it. 


32  POULTRY   BREEDING    IN 


FOOD  FOR  YOUNG  CHICKENS. 

Indian  and  barley  meal,  boiled  rice,  mashed  potatoes, 
bread  crumbs,  &c.,  steeped  in  milk  and  water ;  any  of 
the  above,  separate  or  mixed  together,  will  do  well. 

Finely-chopped  green  vegetables  daily,  and  occasionally 
hard-boiled  eggs  chopped  fine,  with  a  supply  from  the 
vermin  nursery.  The  water  should  be  supplied  between 
two  saucers  (see  fig.  n)  to  prevent  wetting  themselves, 


Fig.  11. 

Fig.  12. 

or  to   scrape  the  food  out.     The  inner  saucers  can  be 
partly  filled  with  coarse  sand. 

Clean  water  and  a  plentiful  supply  of  food  given  about 
four  times  a  day,  and  with  the  comfort  of  the  artificial 
mothers,  chickens  will  keep  in  better  condition  than  when 
left  to  roam  in  search  of  food  with  a  hen. 


THE  FOOD  FOR  THE  BREEDING  AND  LAYING  STOCK 

Can  be  composed  of  a  mixture  of  the  various  cereals, 
coarsely  ground,  and  made  into  a  stiff  paste.  This  food 
should  be  put  in  the  feeding  fountains,  where  it  can- 
not be  wasted  or  dirtied.  Occasionally,  in  fine  weather, 
whole  grain  can  be  thrown  broadcast  in  the  open  run. 

Finely-chopped  vegetables,  such  as  the  waste  of  the 
kitchen  garden,  mangold-wurzel,  swedes,  &c.,  in  a  green 


A    COMMERCIAL    POINT    OF   VIEW.  33 

state,  mashed  boiled  potatoes,  and  rice  ;  minced  boiled 
meat  mixed  into  a  paste  with  the  liquor  from  the  meat, 
and  seasoned  with  salt,  pepper,  finely  powdered  oyster 
shells,  or  a  little  chalk,  forms  a  genial  condiment.  The 
broken  victuals  from  hotels,  large  establishments,  &c., 
can  also  be  used  with  great  advantage  for  the  food  of 
poultry. 

Powdered  charcoal,  oxide  of  iron,  and  flour  of  sulphur, 
mixed  alternately  at  certain  intervals  with  their  food,  will 
keep  them  in  perfect  health. 

THE  FOOD  FOR  THE  FATTENING  STOCK. 

* 

As  they  are  still  more  closely  confined,  they  require  a 
poultaceous  diet  of  a  highly  fattening  nature  and  of  easy 
digestion.  When  once  poultry  is  penned  up  for  fattening 
the  diet  ought  not  to  be  varied. 

There  are  three  different  ways  adopted  in  feeding  poul- 
try for  fattening :  — 

i  st.  A  free  feeding,  consisting  of  supplying  a  fowl  with 
food  and  water  ad  libitum.  This  takes  much  longer 
time,  is  more  expensive,  and  less  satisfactory  in  the 
flesh. 

zd.  Forced  dry  feeding,  which  consists  of  cramming 
the  fowl  with  pills  of  poultaceous  food  twice  or  three 
times  a  day,  and  giving  water  ad  libitum. 

3d.  Forced  liquid  feeding  consists  of  reducing  the 
poultaceous  food  to  a  liquid  state  with  milk  and  water, 
then  to  pour  it  down  the  fowl's  gullet,  by  means  of  a  fun- 
nel, three  times  a  da#,  and  not  to  supply  them  with  any 
water. 

3 


34  POULTRY   BREEDING    IN 


PREPARATION  OF  THE  FATTENING  FOOD. 

Barley  meal,  or  mixed  in  equal  quantity  with  Indian 
meal,  made  into  a  stiff  paste  with  milk  and  water,  and 
seasoned  with  bay  salt. 

This  paste  is  then  either  made  liquid,  for  liquid  feeding, 
or  into  pills,  which  should  be  dipped  into  milk  and  water 
before  they  are  given,  so  as  to  facilitate  the  swallowing. 

Experiments  have  proved  that  the  seasoning  poultry 
food  with  bay  salt  produces  the  following  advantages :  — 

1.  To  render  the  fattening  of  shorter  duration. 

2.  To  produce,  with  the  same  quantity  of  food,  more 
flesh  and  fat. 

3.  To  give  the  flesh  greater  firmness  and  flavor,  and  to 
the  fat  more  compactness  and  a  finer  grain. 

Molasses  or  sugar  mixed  with  the  meal  has  also  good 
fattening  qualities.  The  duration  of  fattening  must  much 
depend  on  the  condition,  age,  and  health  of  the  fowl,  and 
in  this,  the  same  as  in  administering  the  food,  actual  ex- 
perience is  the  best  teacher,  as  no  rules  can  well  be  laid 
down. 

POULTRY  MANURE  OR  GUANO. 

With  the  ordinary  way  of  breeding  poultry,  their  valu- 
able manure  is  lost,  and  we  actually  send  ships  to  the 
Pacific,  and  all  over  the  world,  to  fetch  those  very  drop- 
pings of  fowls  which  we  despise  to  collect  at  home.  Yet, 
on  a  large  breeding  establishment,  the  collection  of  this 
manure,  so  much  sought  by  florists,  will  yield  a  consider- 
able extra  profit,  which  can  safely  be  calculated  at  the 
rate  of  fifty  pounds  per  thousand  fowls  annually;  but 


A   COMMERCIAL   POINT    OF   VIEW.  35 

as  vegetable  growing,  the  refuse  of  which  is  good  food 
for  poultry,  is  almost  a  necessary  adjunct  to  .a  large 
breeding  establishment,  this  manure  would  be  still  more 
valuable  to  the  proprietor  on  his  own  land. 

THE  FEATHERS  OF  FOWLS 

Are  another  source  of  profit  in  large  establishments, 
where  they  can  be  sorted  and  dried,  as  they  will  then  fetch 
a  much  higher  price,  and  may  be  computed  at  ten  pounds 
per  thousand  heads. 

THE  MOULTING  OF  FOWLS 

Is  classed  by  many  writers  on  poultry  under  the  head 
of  diseases,  which  it  is  not ;  but  is  only  a  natural  process 
with  most  animals  in  changing  their  summer  coat  for  a 
winter  one  :  nevertheless,  it  is  a  great  drain  on  their  con- 
stitution, and  fowls,  during  moulting  time,  ought  to  be 
kept  warm,  and  liberally  dieted  with  warm  and  stimu- 
lating food,  such  as  boiled  oatmeal  seasoned  with  salt  and 
pepper,  chopped  onions,  mashed  potatoes,  and  occasion- 
ally bread  crumbs  soaked  in  strong  ale  or  weak  gin. 
Oxide  of  iron,  lime  water,  and  sulphate  of  iron  can  also 
be  given  with  advantage.  This  diet  will  accelerate  the 
moulting,  and  produce  a  speedier  resumption  of  laying. 

DISEASES  IN  POULTRY. 

Most  books  on  poultry  contain  a  more  or  less  lengthy 
description  of  the  various  diseases  fowls  are  subject  to, 
and  prescribe  certain  remedies  ;  all  of  which  help  to  swell 


36  POULTRY   BREEDING   IN 

a  book,  but  are  perfectly  useless  for  all  practical  purposes. 
We  might  as  well  try  to  doctor  ourselves  for  diseases  of 
which  we  know  nothing. 

The  diseases  in  fowls  may  chiefly  be  ascribed  to  our 
variable  climate,  to  dampness  and  cold,  to  injudicious 
feeding,  and  to  ill-ventilated  roosting-places. 

A  diseased  fowl,  as  will  have  been  observed  by  many, 
is  never  kindly  treated  by  its  healthy  companions,  and,  in 
my  opinion,  the  best  and  most  economical  cure  for  a  dis- 
eased fowl  is  to  kill  her  before  she  gets  too  far  gone,  and 
whilst  yet  fit  for  the  market ;  and  if  not  fit  for  the  market, 
she  will,  when  hacked  up,  make  good  food  for  the  pigs. 

I  acknowledge  myself  ignorant  of  the  diseases  in  fowls, 
consequently  of  their  proper  treatment ;  and  as  I  have  no 
wish  to  teach  the  public  that  which  I  do  not  understand 
myself  by  simply  copying  from  other  books,  I  shall  only 
state  that,  with  judicious  feeding  and  housing,  according 
to  my  plan,  there  ought  not  to  be  one  diseased  fowl  in  a 
thousand. 

VARIOUS  RACES  OF  POULTRY. 

On  this  subject  I  would  refer  the  reader  for  the  desired 
information  to  some  special  publication,  as  it  does  not 
exactly  enter  into  the  considerations  of  poultry  breeding 
in  a  commercial  point  of  view. 

All  that  is  necessary  to  know  of  the  different  races  is  to 
be  able  to  distinguish  those  that  are  the  best  layers,  the 
best  setters,  and  the  best  table  fowls,  and  never  mind 
about  the  particular  points  or  feathers,  the  distinguishing 
characteristics  of  a  fine  breed. 

Now,  where  eggs  are  the  sole  object,  some  small  breeds 


A    COMMERCIAL    POINT    OF   VIEW.  37 

lay  larger  and  more  eggs  than  larger  fowls ;  for  this, 
Hamburgh,  Spanish,  and  some  cross  breeds  may  be  kept 
with  advantage.  As  for  fowls  that  will  give  credit  to  the 
breeder  for  their  weight  after  being  fattened,  Dorkings, 
Bramah  Pootras,  and  Cochin  Chinas,  and  their  crosses 
should  be  selected. 

KILLING  AND  DRESSING  POULTRY  FOR  THE  MARKET. 

Almost  every  locality  has  its  own  system,  but  I  may 
advert  to  a  few  facts  on  this  subject :  Poultry,  when  bled 
to  death,  is  much  whiter  in  the  flesh.  I  should  advise  the 
following  plan  as  the  very  best,  causing  instant  death 
without  pain  or  disfigurement :  — 

Open  the  beak  of  the  fowl,  then  with  a  pointed  and 
narrow  knife  make  an  incision  at  the  back  of  the  roof, 
which  will  divide  the  vertebras,  and  cause  immediate 
death :  after  which  hang  the  fowl  up  by  the  legs  till  the 
bleeding  ceases  ;  then  rinse  the  beak  out  with  vinegar  and 
water.  Fowls  killed  in  this  manner  keep  longer  and  do 
not  present  the  unsightly  external  marks  as  those  killed 
by  the  ordinary  system  of  wringing  the  neck.  When  the 
entrails  are  drawn  immediately  after  death,  and  the  fowl 
stuffed,  as  they  do  in  France,  with  paper  shavings  or 
short  cocoa-nut  fibres  to  preserve  their  shape,  they  will 
keep  much  longer  fresh.  Some  breeders  cram  their 
Poultry  before  killing  to  make  them  appear  heavy ;  this 
is  a  most  injudicious  plan,  as  the  undigested  food  soon 
enters  into  fermentation,  and  putrefaction  takes  place,  as 
is  evidenced  by  the  quantity  of  greenish  putrid-looking 
fowls  that  are  seen  in  the  markets. 


38  POULTRY   BREEDING   IN 

MACHINERY,  IMPLEMENTS,  AND  UTENSILS. 

Without  desiring  to  recommend  any  particular  plan  for 
the  saving  of  labor,  it  is  yet  desirable  to  state  that  in  any 
establishment  of  magnitude  the  expense  of  labor  forms  a 
prominent  item,  and  that  it  will  therefore  be  to  the  inter- 
est of  the  proprietor  to  invest  a  certain  capital  in  the 
purchase  of  such  machines  and  utensils  as  will  not  only 
economize  labor,  but  also  perform  the  work  much  better 
than  it  could  be  done  by  manual  labor. 

The  principal  machines  required  are  a  grinding  mill 
for  the  grain,  a  pug  mill  for  mixing  the  poultaceous  food, 
a  mincing  machine  for  the  meat  and  vegetables,  a  potato- 
mashing  machine  with  wooden  rollers,  a  sifting  machine 
for  sand  and  vegetables,  a  weighing  machine,  scales,  and 
sundry  smaller  machines. 

Also  a  steam-boiling  apparatus,  a  heating  apparatus, 
and  in  fact  such  appliances  as  will  not  only  economize 
labor  but  also  materials,  and  particularly  fuel. 

The  manual  labor  itself  ought  to  be  subdivided  in  such 
a  manner  that  each  person  has  a  particular  branch  to 
attend  to,  by  which  every  one  will  very  soon  become  so 
expert  in  the  special  duty,  that  the  work  will  be  performed 
much  better  and  in  less  than  half  the  time. 

ARTIFICIAL  HATCHING. 

Let  it  be  well  understood  from  the  onset  that  I  do  not 
advocate  artificial  hatching  and  rearing  in  exclusion  of 
the  natural  method,  but  solely  as  an  absolutely  necessary 
accessory  in  any  large  breeding  establishment.  Take, 


A   COMMERCIAL   POINT    OF  VIEW.  39 

for  instance,  one  thousand  breeding  fowls ;  they  will  lay 
about  one  hundred  and  fifty  thousand  eggs  per  annum 
under  ordinary  circumstances.  Now,  supposing  a  fowl 
to  sit  twice  in  the  course  of  the  year,  she  could,  there- 
fore, not  rear,  allowing  for  casualties,  more  than  twenty 
chickens :  this  would  give  only  twenty  thousand  chickens 
per  annum ;  whereas,  with  the  assistance  of  artificial 
means,  the  remaining  one  hundred  and  thirty  thousand 
eggs  could  also  be  hatched,  and  in  lieu  of  twenty  thou- 
sand there  could  be  produced  at  least  one  hundred  and 
thirty  thousand  chickens,  allowing  also  for  casualties. 
What  a  result  from  science  applied  to  practical  pur- 
poses ! 

Sceptics  will  of  course  say  it  looks  very  well  on  paper, 
but  it  will  never  do  —  it  has  been  tried  before  and  failed. 
Now,  for  such  reasoning  there  are  endless  facts  that  have 
forced  themselves  upon  public  consideration  under  similar 
circumstances  ;  to  my  own  recollection  I  have  heard  man- 
ufacturers say  that  they  should  never  give  up  hand-looms 
for  power-looms,  that  the  goods  turned  out  did  not  come 
up  to  hand-woven :  I  have  seen  those  who  refused  to  fol- 
low the  current  of  improvements  swept  away  from  the 
list  of  once  notabilities. 

Up  to  this  very  day  many  object  to  gas,  and  will  not 
allow  it  to  be  a  great  improvement  on  our  old  oil-lamps  ; 
yet  were  gas  ceased  to  be  manufactured  to-morrow,  what 
would  be  the  general  feeling?  For  railways  and  steam- 
boats to  cease  running,  and  to  have  to  revert  to  our  old 
stage-coaches  and  sailing-ships,  would  be  not  only  intoler- 
able, but  perfectly  impossible. 

I  might  adduce  hundreds  more  parallels,  with  a  view 


40  POULTRY   BREEDING    IN 

to  prove  to  sceptics  that  improvements  are  not  only  abso- 
lutely necessary  in  all  that  relates  to  our  comfort,  particu- 
larly towards  an  increase  in  our  food,  but  also  that  they 
are  perfectly  unavoidable,  as  many  farmers  who  at  first 
resisted  the  improvements  in  farming  by  drainage,  ma- 
chinery, and  applied  chemistry,  have  found  to  their  cost. 
Therefore,  in  adopting  the  expression  of  artificial  means, 
as  more  readily  understood,  I  do  not  mean  to  convey  that 
it  is  an  entirely  distinct  mode  of  breeding  poultry,  but 
solely  an  addition  to  the  mode  already  adopted,  and  with- 
out which  poultry  breeding  can  neither  be  carried  on  to  a 
large  extent  nor  with  great  profit. 

My  intention  at  first  was  to  divide  this  treatise  in  two 
parts  —  the  first  to  rearing  poultry  in  a  natural  way,  the 
second  by  artificial  means  —  with  a  view  to  please  those 
of  my  readers  who  object  to  any  artificial  means ;  but  in 
vain  have  I  endeavored  to  draw  a  line  where  natural 
means  end  and  artificial  means  begin.  The  fact  is,  the 
domesticated  fowl's  life  is  as  much  artificial  as  our  own 
mode  of  living.  In  truth,  with  the  progress  of  civilization 
we  insensibly  and  gradually  create  for  ourselves  artificial 
wants,  which  by  degrees  become  absolute  necessaries, 
and  amongst  a  thousand  others  I  may  mention  tea,  coffee, 
potatoes,  sugar,  tobacco,  &c. ;  and  for  the  cheap  produc- 
tion of  such  necessaries  we  create  artificial  labor  (ma- 
chines), steam-power,  and  artificial  manure.  Yet  with 
all  this  evidence  of  steady  progress  and  improvements 
before  them,  and  in  the  current  of  which  they  are  drawn 
and  carried  onwards  without  knowing  it,  there  are  num- 
bers of  even  well-informed  persons  who  ridicule  anything 
new  as  preposterous  —  a  sure  failure,  not  wanted ;  the 


A   COMMERCIAL   POINT   OF   VIEW.  41 

old  thing  is  the  best  after  all ;  and  yet  these  very  persons 
are  a  living  evidence  against  their  assertions.  True  they 
will  never  be  found  among  the  pioneers  of  progress, 
which,  if  their  shallow  minds  could  possibly  arrest  or 
hinder,  they  would  too  gladly  do ;  but  they  can  no  more 
help  themselves  being  dragged  in  the  wake  of  progress 
than  they  can  stop  the  revolutions  of  our  earth  or  the 
tides  of  the  sea.  From  such  persons  we  should  never 
have  had  steam-power,  railways,  telegraphs,  machinery, 
&c.,  to  economize  and  multiply  labor,  to  annihilate  space 
and  time ;  and  yet  these  persons  share  in  the  benefit 
such  improvements  have  created  with  the  greatest  com- 
posure, taking  them  as  fails  accomplis,  never  giving  a 
moment's  thought  that  but  a  short  time  ago  they  were 
what  they  choose  to  call  new-fangled  things ;  they  forget 
that  the  very  clothes  they  wear,  the  food  they  eat,  and  the 
beverages  they  drink  are  mostly  obtained  in  their  superior 
and  cheap  form  by  artificial  means ;  that,  in  fact,  chemi- 
cal and  mechanical  results  are  combinations  of  artificial 
means.  For  the  raw  materials  we  must,  of  course,  de- 
pend on  Nature ;  but  even  those  we  can  in  some  measure 
improve  by  art. 

Therefore,  when  I  speak  of  breeding  poultry  by  arti- 
ficial means,  I  do  not  wish  to  convey  that  eggs  (the  raw 
material)  can  be  produced  without  a  hen ;  but,  when  we 
have  eggs,  to  produce  chickens,  and  from  chickens  fowls, 
by  a  wise  appliance  of  such  laws  and  combinations  as 
science  teaches  us,  as  superior  to  brute  care  as  much  as 
artificial  labor  by  machinery  is  superior  to  manual  labor, 
as  hot-house-grown  fruits  and  flowers  excel  those  grown 
in  the  open  air,  and  as  stall-fed  cattle  are  superior  to  those 
from  the  pasturage. 


42  POULTRY    BREEDING   IN 

There  is  nothing  absolutely  new  under  the  sun ; 
even  hatching  chickens  by  artificial  means  has  been  car- 
ried on  in  Egypt,  China,  and  other  Eastern  countries  from 
the  remotest  ages  to  the  present  day :  yet  in  England  it 
has  hitherto  proved  a  failure  in  a  commercial  point  of 
view.  It  is  true  that  in  Egypt,  where  they  hatch  many 
millions  of  poultry  annually,  artificial  hatching  is  a  trade 
of  itself,  carried  on  by  many  hundred  proprietors  of 
ovens ;  and  their  successful  hatching  will  be  apparent 
when  it  is  stated  that  they  sell  one  hundred  newly-hatched 
chickens  for  about  three  shillings,  or  that  they  will  return 
sixty  chickens  for  every  hundred  eggs  intrusted  to  them 
for  hatching,  free  of  charge.  It  is  also  true  that  the 
climate  and  soil  in  Egypt  are  more  favorable  than  in 
England  to  the  rearing  of  poultry ;  but  then  why  should 
we  not  appeal  to  science  to  assist  us  in  overcoming  the 
drawbacks  of  our  soil  and  climate  ?  No  doubt  we  shall 
never  be  able  to  produce  poultry  as  cheap  as  in  Egypt, 
where  climate,  soil,  labor,  and  cost  of  land  are  eminently 
favorable  to  a  cheap  production  ;  but  in  compensation  we 
can  get  far  higher  and  in  proportion  more  remunerative 
prices  for  our  poultry,  their  feathers  and  manure.  It  is. 
an  acknowledged  fact  that  the  artificial  hatching  of  eggs 
in  England,  although  carried  out  on  principles  not  in 
strict  harmony  with  natural  incubation,  has  yet  proved 
far  more  successful  than  the  artificial  rearing  of  chickens. 
This,  of  course,  is  ascribable  solely  to  the  improvident 
way  chickens  are  treated  before  they  have  their  natural 
protection,  their  feathers,  in  a  climate  where  the  sudden 
changes  in  the  temperature  of  the  atmosphere,  and  the 
almost  everlasting  humidity  of  the  soil,  act  prejudicially 


A   COMMERCIAL    POINT    OF   VIEW. 


43 


on  young  animal  life ;  but  surely  these  are  difficulties 
which  can  easily  be  overcome  ?  Do  we  not  produce  in 
England,  by  artificial  means,  as  splendid  tropical  fruits 
as  any  tropical  climate  can  produce?  And  why  not  sur- 
pass Egypt  in  rearing  poultry  —  if  not  in  cost,  at  least  in 
quality  and  in  scientific  feeding  and  fattening,  for  which 
far  more  remunerative  prices  are  obtained?  Well,  all 
this  can  now  be  accomplished  in  England  by  any  person 
who  will  follow  my  plan  of  hatching,  rearing,  and  fatten- 
ing poultry  by  artificial  means. 

This  plan  must  necessarily  be  modified  according  to  the 
importance  of  the  breeding  establishment,  and  the  number 
of  eggs  to  be  hatched  daily  from  one  to  a  thousand ;  but 
the  main  principles  of  a  successful  artificial  breeding  of 
poultry  will  under  any  circumstances  remain  the  same. 

THE  ARTIFICIAL  HATCHING-ROOM. 


Fig.  13.    Perspective  Section. 


44  POULTRY   BREEDING    IN 

The  floor  of  this  room  should  be  of  concrete,  the  sides 
of  movable  glazed  frames,  and  the  roof  of  boards  covered 
with  asphalted  felt,  slates,  or  zinc.  The  interior  ought  to 
be  fitted  along  the  sides  with  movable  shelves,  which 
can  be  drawn  out  for  cleaning ;  these  shelves  will  be 
divided  into  separate  compartments  three  feet  long,  two 
feet  wide,  and  one  foot  high ;  the  sides  should  be  made 
of  galvanized  iron  wire ;  so  also  the  front,  which  forms 
a  door.  In  each  compartment  ought  to  be  a  frame 
lined  underneath  with  long  fleece,  the  same  as  in  the 
portable  artificial  mothers.  In  these  compartments  the 
chickens  are  placed  from  their  birth  up  to  a  week  or 
ten  days  old,  after  which  they  are  put  under  the  care  of  an 
artificial  movable  hen,  in  small  establishments,  or  in  the 
rearing  home  in  large  establishments.  (See  fig.  17.) 
These  compartments  ought  to  be  covered  with  felt  carpet, 
which  must,  however,  be  kept  well  cleaned,  and  occasion- 
ally dipped  in  boiling  water. 


Fig.  14. 

The  best  way  to  supply  food  and  water  to  so  young 
chickens  is  by  means  of  two  saucers,  one  within  the  other, 
between  which  the  food  or  water  is  put.  This  will  pre- 
vent their  wetting  themselves  or  scratching  the  food  about. 
(See  fig.  u.) 

This  hatching-room  will  require  no  heating  apparatus, 
as  the  heat  from  the  hatching  apparatus,  which  is  kept  in 


A    COMMERCIAL    POINT    OF    VIEW. 


45 


the  middle  of  this  room,  will  keep  the  temperature  suffi- 
ciently high  during  winter. 

Near  the  ridge  of  the  roof  ventilating  frames  should 
be  fixed,  and  near  the  floor  one  or  two  sliding  doors 
should  be  provided  to  allow  of  the  admission  of  cold  air. 

Chickens  hatched  in  a  dry  atmosphere  will  never  be 
so  strong  and  healthy  as  those  hatched  in  a  moist  temper- 
ature, as  is  evidenced  by  the  difference  in  the  appearance 
of  a  brood  hatched  in  a  loft  and  one  hatched  in  a  field ; 
and  as  a  moist  temperature  is  highly  desirable  it  should 
be  provided  for  in  artificial  hatching. 


PORTABLE  ARTIFICIAL  HEN  FOR  HATCHING. 
The  apparatus  represented  by  fig.   15,   although  only 


Fig.  15.    Perspective  Elevation  of  Artificial  Hen  for  Hatching. 


46 


POULTRY    BREEDING    IN 


calculated  to  hatch  one  egg  per  day,  combines  the  same 
advantages  as  one  capable  of  hatching  a  thousand  eggs 
per  day,  and  will  answer  all  the  requirements  of  an 
amateur  breeder  ;  besides,  it  is  so  portable  and  convenient 
in  its  construction  that  it  can  be  placed  in  a  bed-room, 
which,  while  hatching,  it  will  keep  warm  day  and  night, 
at  an  equal  temperature,  and  the  light  from  the  gas  or 
lamp  will  serve  as  a  night-light. 


Fig.  16.    Transverse  Section. 

From  the  above  perspective  elevation  and  section  it 
will  be  seen  that  the  hatching  apparatus  consists  of 
separate  parts. 

1 .  A  glass-covered  box. 

2.  A  water-tank. 

3.  A  floating  vessel. 

4.  A  gas  or  oil  lamp. 

The  glass-covered  box  is  made  of  japanned  tin  ;  it  has 
a  glass  door  through  which  the  light  can  be  seen ;  the 
bottom  of  this  box  is  perforated  in  the  centre  for  the 
admission  of  air  to  the  lamp,  and  the  other  part  is  car- 


A   COMMERCIAL   POINT    OF  VIEW.  47 

peted  to  receive  the  chickens  as  they  leave  their  shells. 
About  twelve  inches  from  the  bottom  are  four  brackets, 
to  receive  the  water  tank  ;  the  lid  has  a  perforated  border 
for  the  escape  of  the  vitiated  air  and  steam  from  the 
water.  The  sides  are  provided  with  handles  for  carrying 
the  box  from  one  place  to  another,  and  it  stands  on  four 
knobs  to  allow  a  free  passage  of  air  underneath. 

The  water-tank  is  made  of  tin,  and  a  little  smaller  than 
the  box,  so  as  to  allow  about  half  an  inch  free  passage  of 
air  all  round. 

The  floating  vessel  is  also  made  of  tin,  and  is  a  trifle 
smaller  than  the  water-tank,  so  as  to  allow  of  its  floating 
in  it.  The  centre  of  this  vessel  has  an  oval  opening,  in 
which  a  registering  thermometer  is  kept  to  show  at  all 
times  the  temperature  of  the  water.  The  bottom  of  this 
vessel  is  covered  about  one  inch  deep  with  silver  sand,  on 
which  the  eggs  are  placed.  By  means  of  the  central 
opening,  and  that  between  the  tank,  the  temperature  is 
kept  in  a  constant  moist  state.  The  lamp  can  be  for  oil 
or  gas,  but  gas  is  certainly  preferable. 

The  management  of  the  apparatus  is  so  simple  that  it 
can  be  attended  to  by  a  child,  and  only  a  very  few  direc- 
tions will  be  necessary  :  - — 

1 .  Fill  the  tank  with  hot  water  till  the  floating  vessel 
reaches  the  top  level,  then  see  that  the  water  has  a  tem- 
perature of  about  one  hundred  and  twelve  degrees,  after 
which  light  the  lamp,  and  should  the  heat  of  the  water 
increase,  reduce  the  flame  ;  but  if  the  temperature  rises  or 
decreases  but  slowly,   it  can  be  regulated  by  admitting 
more  or  less  air  through  the  door  of  the  box. 

2.  The  principal  point,  however,  is,  that  the  tempera- 


48  POULTRY   BREEDING   IN 

ture  on  the  sand  should  not  vary  much  from  one  hundred 
and  five  degrees,  and  it  will  be  found  that  with  water-heat 
of  one  hundred  and  twelve  degrees,  the  sand  will  be  one 
hundred  and  five,  and  on  the  eggs  ninety-eight  degrees. 
For  beginners,  however,  it  is  always  best  to  put  the  ap- 
paratus in  action  a  day  or  two  before  placing  eggs  in  it. 

3.  Turn  the  eggs  once  or  twice  a  day,  and  keep  the 
water  replenished  as  it  evaporates. 

ARTIFICIAL  POULTRY  HENS  FOR  REARING  CHICKENS. 

Where  poultry  breeding  is  carried  on  as  a  commercial 
undertaking,  and  where  it  is  intended  to  rear  the  great- 
est number  of  chickens  with  the  least  number  of  hens, 
and  this  without  interfering  with  their  laying,  artificial 
mothers  are  of  the  utmost  importance. 

The  functions  of  a  hen  towards  her  chickens  consist  of 
forming  a  covering  to  prevent  the  natural  heat  of  their 
unfledged  bodies  from  cooling ;  also  to  break  into  small 
pieces  any  food  that  is  too  large  for  them ;  and  lastly,  to 
protect  them  against  danger.  Now,  my  artificial  hens  not 
only  do  all  this,  but  they  perform  the  duties  a  great  deal 
better,  and  with  less  casualties  to  the  chickens. 

Most  writers  on  poultry  do  not  believe  in  artificial 
hatching  or  rearing  ;  yet  might  they  as  well  doubt  grow- 
ing tropical  fruits  and  plants  in  England. 

Chickens  do  neither  require  artificial  heat  nor  that  of 
their  mother ;  all  that  is  necessary  is  to  provide  them  with 
a  suitable  covering  of  their  bodies  until  they  are  full 
fledged,  to  preserve  their  natural  heat,  the  same  as  with 
infants.  During  cold  weather,  however,  their  homes 


A   COMMERCIAL    POINT    OF   VIEW. 


49 


<r 2  jt- .•» 


5<3  POULTRY    BREEDING   IN 

must  be  warmed  the  same  as  for  full-grown  poultry  ;  then 
a  good  ventilation  without  draught,  a  dry  floor,  sun  light, 
and  a  small  run. 

The  portable  artificial  mother,  particularly  recom- 
mended to  breeders  and  amateurs,  is  shown  by  fig.  17. 
She  performs  her  duties  towards  her  chickens  with  far 
greater  success  than  a  hen  possibly  could  do. 


REFERENCE  TO  PERSPECTIVE  SECTION  OF  ARTIFICIAL 

HEN. 

A  is  a  glass-covered  frame  three  feet  long,  fifteen  inches 
wide,  two  feet  high  at  the  apex,  and  twelve  inches  at  the 
rise  of  the  glass  frame.  This  forms  a  dry  run  in  wet  and 
cold  weather,  c  is  an  air-flue  across  the  frame  for  the 
necessary  ventilation,  and  formed  of  perforated  zinc.  At 
each  end  of  this  flue  a  ventilator  is  fixed,  by  which  the 
admission  of  air  can  be  regulated  according  to  the  tem- 
perature of  the  atmosphere.  It  will  be  apparent  that 
chickens  are  not  exposed  to  draught  by  this  arrangement 
of  ventilation,  d  is  a  frame  lined  with  long  fleece,  under 
which  the  chickens  will  roost  the  same  as  under  the 
wings  of  a  hen,  and  will  even  prefer  the  artificial  mother, 
as  I  have  ascertained  by  experience,  e  is  about  one  inch 
deep  of  ashes,  which  may  be  sprinkled  over  with  flour  of 
sulphur :  they  make  a  dry  and  warm  footing,  and  retain 
the  heat ;  but  they  should  be  renewed  or  sifted  once  a 
week,  y,  the  floor,  should  be  slightly  covered  with  sand 
and  renewed  every  day.  g  is  a  small  door,  communicat- 
ing with  the  open  run.  h  is  a  glass  frame,  made  to  open 
by  means  of  a  slide  or  by  hinges. 


A    COMMERCIAL    POINT    OF   VIEW.  51 

B  is  the  movable  open  run,  six  feet  long,  fifteen  inches 
wide,  and  twelve  inches  high.  It  is  made  of  galvanized 
iron  wire,  which  not  only  keeps  the  chickens  from  dan- 
ger, but  also  prevents  them  from  roaming.  The  artificial 
mother  being  portable  should  be  taken  in-doors  every 
afternoon  during  the  cold  weather,  and  in  the  daytime 
should  be  placed  on  grass  or  dry  land.  However,  for 
large  breeding  establishments,  the  arrangements  would 
be  different,  and  are  explained  in  the  "  Artificial  Rearing 
Home." 

ARTIFICIAL  REARING  HOME. 

In  poultry  breeding  establishments  of  any  magnitude 
the  portable  artificial  mother  could  not  well  be  used  with 
advantage  ;  its  cost,  and  the  labor  that  would  be  required 
for  a  proper  attendance  on  the  chickens,  are  obstacles 
which  cannot  be  overlooked  without  loss  to  the  breeder ; 
in  fact,  as  I  have  stated  before,  in  any  large  establishment 
a  judicious  arrangement  for  saving  labor  and  for  per- 
forming the  work  systematically  by  subdivision  of  labor, 
becomes  of  the  utmost  importance  in  a  commercial  point 
of  view.  Although  the  principles  of  the  portable  mother 
are  strictly  retained  in  the  arrangement  .of  the  rearing 
home,  yet  it  will  be  seen  that  where  many  thousand 
chickens  have  to  be  attended  to  in  separate  compartments 
containing  not  more  than  twelve  each,  the  building,  as 
shown  by  fig.  18,  must  necessarily  facilitate  the  work  of 
cleaning,  feeding,  warming,  and  general  supervision. 


52  ' 


POULTRY    BREEDING    IN 


Fig.  18.     Artificial  Rearing  Home— Perspective  Section. 


REFERENCE  TO  PERSPECTIVE  SECTION  OF  ARTIFICIAL 
REARING  HOME. 

A  is  a  sunk  passage  lined  by  brick  walls,  the  floor 
formed  of  concrete,  with  a  provision  for  drainage  ;  along 
the  whole  length  of  this  passage  hot-water  pipes  should 
be  fixed  immediately  under  the  roosting-place  a.  A  door 
communicates  with  the  covered  run  <$,  and  wire  netting  is 
fixed  over  the  door  c  for  ventilation.  The  roof  of  this 
passage  can  either  be  glazed  or  formed  of  boards  covered 
with  asphalted  felt,  but  provision  must  be  made  for  an 
efficient  ventilation.  This  passage  should  be  about  five 
feet  wide  between  walls,  and  six  feet  high. 

B  is  the  glass-covered  run  ;  it  differs  from  the  portable 
hen  only  in  this,  that  here  the  sides  are  formed  of  galva- 
nized iron  wire,  and  only  the  front  is  made  of  boards  ;  the 


A    COMMERCIAL    POINT    OF   VIEW.  53 

floor  is  made  of  concrete,  covered  with  gritty  dust.  This 
run  can  also  with  advantage  be  made  a  little  larger,  say 
four  feet  long,  eighteen  inches  wide,  and  two  feet  six 
inches  high. 

C  is  the  open  run  ;  the  floor  can  be  formed  of  concrete 
or  gravel,  with  an  incline  towards  a  gutter  for  quick 
drainage.  The  sides  and  top  can  be  made  of  galvanized 
iron  wire,  and  on  the  same  plan  as  shown  in  the  poultry 
home  (fig.  6). 

ARTIFICIAL  VERMIN  NURSERY. 

This  is  a  most  useful  department  in  a  poultry  breeding 
establishment,  as  it  will  supply  the  poor  prisoners  with 
those  dainty  little  morsels  which  in  their  free  state  they 
will  never  tire  to  look  after. 

It  is  well  known  that  from  the  chicken  to  the  old  hen 
they  prefer  insects  and  worms  to  any  grain  —  in  fact,  fowls 
are  omnivorous,  but  their  carnivorous  appetite  predomi- 
nates, and  they  would  very  soon  become  unfit  for  human 
food  were  they  indulged  in  their  predilection ;  only  in  a 
free  state  they  have  to  perform  hard  work  in  their  search 
of  insects  and  worms,  of  which,  after  all,  they  find  but  a 
scanty  supply ;  it  would,  therefore,  not  be  advisable  to 
give  fowls  in  a  confined  state  too  much  of  animal  food, 
but  only  in  such  quantities  as  will  prove  a  stimulant  with- 
out injury  to  their  health. 

The  effect  on  a  fowl  fed  too  freely  on  animal  food  be- 
comes soon  perceptible  ;  she  will  pull  out  her  feathers,  and 
even  peck  her  flesh  until  the  whole  of  her  upper  body  is 
one  mass  of  raw  flesh. 


54 


POULTRY    BREEDING    IN 


Fig.  19.    Section  of  Vermin  Pit. 

It  is  not  intended  that  vermin  should  replace  the  mince 
meat  in  the  food  for  poultry,  but  it  should  occasionally 
be  given  in  addition  as  dainty  morsels  in  wet  or  cold 
weather. 

The  vermin  nursery  is  formed  of  a  succession  of  pits 
with  concrete  bottoms  and  brick-lined  sides ;  the  top  is 
covered  with  a  trap,  to  prevent  the  rain  entering,  which 
might  kill  the  vermin.  (See  fig.  19.) 

To  propagate  vermin,  put  in  alternate  layers  of  mould 
and  vegetable  and  animal  matter,  such  as  horse  dung, 
garden  refuse,  entrails  of  animals,  dead  animals,  blood, 
&c.,  until  the  pit  is  filled.  In  a  short  time  fermentation 
will  commence,  and  the  mixture  will  soon  be  converted 
into  a  living  mass  of  vermin.  If  the  fermentation  take 
too  long,  it  may  be  hastened  by  watering.  In  winter  it  is 
well  to  cover  the  mixture  with  horse  manure,  which  will 
keep  the  vermin  warm  and  alive. 

This  process  of  obtaining  vermin  is  inexpensive,  and  it 
will  be  found  very  serviceable  in  winter  for  young  chick- 
ens, and  for  stimulating  the  fowls  to  lay. 


A    COMMERCIAL    POINT    OF   VIEW. 


55 


IMPROVED  FATTENING  PENS  FOR  CRAMMING  POULTRY. 

These  fattening  pens  are  so  constructed  that  they  can 
be  placed  in  the  open  air,  forming  a  building  of  them- 
selves. 


Fig.  20.     Perspective  Elevation  of  Improved  Fattening  Pens  for  Cramming  Poultry. 


56  POULTRY   BREEDING   IN 

Each  fowl  has  her  own  compartment,  and  is  thus  placed 
in  solitary  confinement,  and  without  being  able  to  see 
other  fowls,  which  accelerates  considerably  the  fattening. 

The  floors  of  the  cells  should  be  drawn  out  daily,  and 
cleaned  and  whitewashed ;  they  must  then  be  returned 
with  the  dry  underside  uppermost,  and  some  sand 
sprinkled  on.  The  cells  should  also  be  whitewashed 
for  every  fresh  occupant. 

The  doors  are  solid  boards,  with  a  piece  of  perforated 
zinc  for  ventilation  at  the  top,  and  a  drinking-cup  at  the 
bottom.  These  pens  combine  all  the  sanitary  require- 
ments for  the  speedy  fattening  of  fowls. 

PRESERVATION  OF  EGGS. 

Much  has  been  written  about  the  preservation  of  eggs, 
and  many  are  the  suggestions,  but  none  have  as  yet  given 
satisfaction,  and  for  the  sole  reason  that  the  structure  of 
the  egg  is  not  considered  in  relation  to  the  physical  and 
chemical  laws  which  govern  evaporation,  permeation, 
and  putrefaction.  The  shell  of  the  egg  being  porous, 
to  admit  air  to  the  chicken  during  the  process  of  incu- 
bation, allows  also  part  of  the  liquid  to  evaporate,  and 
the  air  to  permeate  when  they  are  not  used  soon  after 
being  laid,  and  the  air  acting  on  the  animal  matter 
produces  early  decomposition  and  putrefaction,  particu- 
larly so  in  a  fecundated  egg,  in  which  the  germ  is  first 
decomposed.  Clear  eggs,  the  produce  of  hens  who  have 
not  been  with  a  cock,  keep  fresh  much  longer.  This  can 
easily  be  exemplified  by  putting  an  old  fecundated  egg 
and  an  old  clear  egg  under  a  hen  whilst  sitting,  when  it 


A   COMMERCIAL    POINT    OF   VIEW.  57 

will  be  found  that  after  the  twenty-first  day  the  fecundated 
egg  is  putrid,  and  the  clear  egg  fit  for  use.  To  exclude 
the  air  from  the  egg,  and  to  prevent  the  evaporation  of  its 
liquid,  it  has  been  proposed  by  some  writers  to  pack  the 
eggs  in  salt,  lime,  bran,  saw-dust,  &c.,  by  others  to  keep 
the  eggs  immersed  in  lime-water,  in  salt  water,  or  both 
combined ;  others,  again,  suggest  to  varnish  or  oil  the 
eggs,  and  some  even  to  parboil  them. 

There  can  be  no  doubt  that,  were  the  object  to  be 
accomplished  solely  to  preserve  the  eggs  from  getting 
putrid,  some  of  these  suggestions  might  be  employed  to 
advantage ;  but  there  is  more  required  than  simply  to 
preserve  the  egg  from  putrefaction ;  for  instance,  for 
kitchen  use,  and  the  breakfast  table,  eggs  ought  not 
only  to  be  preserved  fresh,  but  also  free  from  any  foreign 
flavor,  such  as  lime,  salt,  bran,  saw-dust,  varnish,  and  oil 
must  necessarily  impart  to  the  egg  through  its  porous 
shell ;  and  as  for  breeding  from  such  preserved  eggs,  it 
is  out  of  the  question.  Who  has  ever  seen  any  chickens 
hatched  from  salted  or  mouldy  eggs,  or  from  such  as 
have  been  varnished  or  oiled,  which  latter  process  stops 
up  the  pores  through  which  the  air,  so  indispensable  to 
the  formation  and  development  of  the  chicken,  must  be 
admitted  ? 

Now,  the  most  effective,  simple,  and  economical  plan 
for  truly  preserving  eggs,  and  without  imparting  to  them 
any  foreign  flavor,  or  rendering  them  unfit  for  hatching 
purposes,  is  to  use  the  patent  stoppered  glass  jars,  with 
vulcanized  India-rubber  joints  (see  fig.  21),  and  proceed 
thus : — 

Immediately  after  collecting  the  eggs,  put  the  jar  in  hot 


58  POULTRY   BREEDING   IN 

water,  and  when  thoroughly  warm,  so  as  to  rarefy  the  air, 
place  the  eggs  in  the  jar,  the  pointed  end  uppermost,  and 
pack  and  line  with  paper  shavings  or  cocoa  fibres  to 
prevent  them  from  breaking ;  then  close  the  jar  before 
taking  it  out  of  the  water,  and  it  will  be  found  that  eggs 
preserved  by  this  method  will  be  fit  for  hatching  twelve 
months  after,  and  that  those  intended  for  the  breakfast 
table  will  be  as  fresh  as  on  the  day  when  laid. 


oooo 
ooooo 
oooooo 
oooooo 
oooooo 
jooooo 

Fig.  21. 


WHITEWASH. 

A  large  quantity  of  whitewash  will  necessarily  be  re- 
quired for  sanitary  purposes,  but  if  prepared  as  follows, 
it  will  possess  the  advantages  of  preventing  the  wood 
from  taking  fire  or  from  decaying. 

Dissolve  in  warm  water  sulphate  of  alumina  (alum), 
sulphate  of  copper  (blue  vitriol),  and  mix  with  the 
whitewash. 

LIME  WATER 

Is  most  beneficial  for  an  occasional  drink  to  fowls ;  it  is 
a  preventive  of  many  diseases,  and  assists  the  formation 
of  bone  and  eggs.  Prepare  as  follows  :  — 


A   COMMERCIAL   POINT    OF  VIEW.  59 

Pour  over  quicklime  some  warm  water,  and  when  the 
lime  is  slaked  and  settled,  draw  the  clear  water  off,  which 
can  be  kept  for  a  considerable  time.  The  lime  will  be 
useful  for  whitewash. 


OXIDE  AND  SULPHATE  OF  IRON. 

Both  these  can  be  purchased  cheap  from  any  drysalter, 
but  they  are  so  easily  prepared  that  they  may  as  well  be 
manufactured  on  the  establishment. 

The  oxide  of  iron  (or  rust)  is  most  useful  for  making 
and  improving  the  blood ;  and  the  sulphate  of  iron,  a 
weak  solution  containing  a  large  quantity  of  oxygen,  will 
keep  fowls  lively  and  assist  digestion.  Prepare  as  fol- 
lows :  — 

Take  a  quantity  of  old  nails  or  small  pieces  of  iron,  put 
them  in  an  earthen-ware  vessel,  then  pour  over  them  sul- 
phuric acid  diluted  with  water.  The  liquid  will  take  up 
a  certain  quantity  of  iron,  and  form  sulphate  of  iron  or 
green  vitriol.  The  rust  (the  oxide  of  iron)  is  obtained  by 
mixing  some  diluted  soda  (carbonate  of  commerce)  with 
the  sulphate  of  iron.  The  oxide  will  then  be  precipitated, 
and  the  liquid  forms  sulphate  of  soda,  which  is  a  good 
liquid  manure,  which  mix  with  the  food  or  drink,  as 
given  under  the  heading  of  Food,  pages  31-33. 

GENERAL  PLAN  OF  BUILDINGS. 

A  breeding  establishment  on  the  above  scale  will  re- 
quire about  four  acres  of  land  for  the  buildings.  Six 
buildings,  each  three  hundred  feet  long,  will  contain 


6o 


POULTRY    BREEDING    IN 


<  SQ(I  FEET  

V 

•>n 

n  rcrcT 

Fig.  22.    General  Plan  of  Buildings. 

twelve  hundred  homes  for  poultry.  (See  fig.  22.)  Then  a 
building  on  each  end,  joining  the  six  buildings,  and  which 
will  be  used  for  artificial  hatching,  stores,  and  all  neces- 
sary offices.  The  cost  of  the  whole  will  be  about  three 
thousand  pounds.  An  uninterrupted  covered  communi- 
cation is  thus  had  with  every  part  of  the  establishment, 
and  the  whole  forms  a  quadrangle. 


BIRD'S-EYE  VIEW  AND  SECTION  OF  A  POULTRY- 
BREEDING  ESTABLISHMENT. 

In  giving  a  description  of  the  above  plan  for  a  poultry- 
breeding  establishment,  I  feel  compelled  to  notice  certain 
observations  on  my  system  which  appeared  in  a  sporting 
paper.  From  beginning  to  end  I  clearly  stated  that  I  do 
not  consider  it  possible  to  breed  poultry  profitably  in 
large  numbers  on  the  present  system,  whatever  care 
might  be  taken  in  a  sanitary  point  of  view ;  also  that  arti- 
ficial hatching  is  quite  of  a  secondary  consideration,  only 


A   COMMERCIAL   POINT   OF  VIEW.  6 1 

to  be  resorted  to  during  the  time  when  hens  are  not 
broody,  as  I  fully  explained  under  the  head  of  Natural 
Hatching,  page  28. 

From  the  above  sketch  it  will  be  seen  that  a  glass- 
covered  passage,  six  feet  wide,  which  can  serve  as  a 
vinery,  communicates  with  the  poultry  homes  on  each 
side.  These  homes  consist  of  two  runs,  each  twelve  feet 
long  by  three  feet  wide  ;  one  is  a  closed  run  with  gravel 
floor,  the  other  an  open  run  with  horse  manure.  Above 
these  two  runs  are  two  similar  runs  for  chickens.  These 
runs  are  enclosed  with  wire-work  next  to  the  passage  and 
next  to  the  field  ;  the  partition  between  the  runs  is  close- 
boarded,  so  as  to  keep  the  inner  run  warm  during  winter. 
Efficient  ventilation  is  provided  along  the  whole  length 
of  the  glass-covered  passage  immediately  above  the  runs. 

The  glass-covered  passage  will  form  an  excellent  vinery, 
and  this  without  any  extra  expense  for  building  or  warm- 
ing ;  and  the  vines  will  necessarily  absorb  a  large  quan- 
tity of  carbonic  gas,  and  assist  in  keeping  the  air  pure, 
and  the  soil  will  generate  a  genial,  moist  temperature,  so 
essential  to  animal  life. 

The  above  system  of  keeping  poultry  has,  moreover, 
many  other  advantages,  such  as  — 

Slow-feeding  and  weak  fowls  will  be  able  to  get  suffi- 
cient food,  which  they  cannot  when  a  great  number  are 
fed  together.  The  food  can  be  supplied  in  the  required 
quantity  and  quality  to  each  breed  or  class,  as  it  must  be 
evident  that  the  breeding  and  laying  stock  require  a  dif- 
ferent diet  to  chickens  or  poultry  intended  for  the  market. 

Each  cock  having  only  a  certain  number  of  hens  allotted, 
they  will  be  served  better. 


62  POULTRY    BREEDING    IN 

The  means  of  collecting  and  profitably  using  the  poul- 
try manure. 

The  constant  renewal  of  the  ground  will  prevent  it 
getting  tainted  from  the  fowls'  droppings. 

The  temperature  should  be  kept  equal,  and  cold  and 
dampness  prevented. 

Preventing  diseases  from  exposure  to  cold,  and  wet, 
and  contagion. 

Economy  in  food,  as  poultry  will  eat  much  less  when 
warmly  housed,  and  deprived  of  roaming  about. 

Keeping  breeds  and  sexes  separate. 

Enabling  precise  statistics  to  be  obtained  as  to  the  com- 
parative productiveness  of  the  various  breeds,  and  also  in 
ascertaining  what  hens  have  ceased  laying. 

The  early  detection  of  hens  wanting  to  sit. 

Obtaining  a  larger  number  of  eggs,  and  in  seasons 
when  most  scarce. 

A  genial  temperature  will  induce  the  hens  to  sit,  not- 
withstanding cold  weather. 

This  system,  however,  like  all  new  systems,  must  be 
extended  gradually,  as  old  birds  which  have  been  accus- 
tomed to  roam  will  fret  and  lose  in  appearance  the  first 
few  months,  but  the  young  that  are  reared  and  fed  on  this 
system  will  thrive  much  better,  and  at  less  expense  for 
food,  than  under  the  present  mode. 

The  annexed  sketches,  one  for  an  improved  self-supply- 
ing drinking  fountain,  and  the  other  for  supplying  poul- 
taceous  food  without  possibility  of  waste,  are  particularly 
recommended  as  most  efficient :  — 


A   COMMERCIAL    POINT    OF   VIEW. 


Fig.  23.    Improved  Drinking  Fountain. 


^ 


Fig.  24.    Improved  Feeding  Trough  for  Poultaceous  Food. 


The  following  will  be  found  a  useful  form  for  keeping 
correct  statistics  of  a  poultry-breeding  establishment :  — 


64 


POULTRY   BREEDING   IN 


Laying  Stock. 
Home  No.  50  (cost  price,  each,  35.  6d/.),  12  Spanish,  42  weeks  old. 


£ 

Number  of 
Eggs. 

.C 

fee 

0 

Hens 
Hatching,  j 

1 

M 

jcj 

1 

I 

1  Cost  of  Food 
|  per  Pint. 

General  Remarks. 

Ib.  oz. 

Pints. 

d. 

I 

10 

I     8 

— 

— 



— 

12 

4 

2 

3 

4 

5 

6 

\ 

9 

10 

ii 

12 

13 

H 

15 

16 

17 

18 

19 

20 

21 

22 

23 

24 

25 

26 

27 

28 

29 

30 

31 

A    COMMERCIAL    POINT    OF    VIEW. 


Thirty  Chickens. 
Home  No  60  (cost  price,  each,  3</.)>  Bramahs,  10  weeks  old. 


May. 

Food. 

Cost 
Pint. 

Died. 

111. 

Sold. 

Cocks 

Hens. 

General  Remarks. 

I 

Pints. 
15 

d. 



— 

— 

16 

H 

2 

3 

4 

5 

6 

9 

10 

ii 

12 

13 

15 

16 

18 

19 

20 

21 

22 

23 

24 

25 

26 

s 

29 

30 

31 

66 


POULTRY   BREEDING    IN 


THE  PATENT  VERMIN  ATTRACTION  TRAP. 

Poultry  and  chickens  in  farm-yards  are  exposed  to  great 
dangers  from  the  number  of  vermin  which  are  ever  ready 
to  pounce  upon  them  in  their  unprotected  condition ;  the 
rat,  weasel,  marten,  wildcat,  and  fox  are  equally  de- 
structive ;  therefore  a  trap  to  secure  these  pests,  irrespec- 
tive of  size,  has  long  been  felt  a  desideratum. 


Fig.  25.    Patent  Vermin  Attraction  Trap. 

From  the  above  sketch  it  will  be  observed  that  the  trap 
consists  of  an  oblong  box,  the  end  of  which  draws  out, 
and  is  provided  with  a  looking-glass  in  the  internal  side, 
which  attracts  the  vermin  on  looking  in. 

The  entrance  of  the  trap  is  formed  of  two  spring  doors 
made  of  wire,  which  allow  the  vermin  to  enter  with  the 
least  pressure.  These  doors  have  sharp  points  where 
they  meet,  which,  although  not  felt  by  the  vermin  on 
entering,  will  prevent  it  from  withdrawing  after  having 
once  introduced  its  head.  Near  to  the  looking-glass  a 
bait  is  suspended,  and  a  cage  is  also  fixed  with  a  chicken 
to  serve  as  a  decoy.  These  traps  are  self-setting,  simple, 
inexpensive,  fit  for  all  sizes  of  vermin,  and  safe  for  the 
house,  farm-yard,  or  game  preserve. 


C/} 

W 

C/} 

jz; 

& 
PH 
x 
w 


C/2 


O) 

-; 


2 


§ 

0 

CO 


w 


g    „     K     S 
£    o    EG     * 

g    *    3    ^ 


s? 

O    "§ 


>H        ^ 

£  ^ 

H 


M 


o  o 
o  o 


O    0 

o  o 


S*  g  | 


-d  § 

o   S 


oo 

00 
O   00 


0)      0      M 

CU   cJ     u 


£ 


r 
ve 
fo 


ivi 
is 


O 

PL, 


'A      O    0     0 

0    0       O 

O    0    O    0       0 

3       0 

T3 

«      0    0    0 

O    O       O 

O    O    O    O       O 

3       0 

<*  §>!§ 

S>£   8 

VO     ^'i       M 

STl-    M    VO         M 
M       t>»      IH             M       J 

vo  VO    00     rf       rt-  NJ 

If  . 

M            C^ 

M               I-T                  rf 

•^      t^   c 

c*t 

^    o> 

. 

•                      O 

O          J^ 
VM             o      ' 

'o 

^ 

•                                              ^ 

rt      . 

'-S 

K 

_r^             cu 

,            u 

•                 • 

*                                 ^ 

O 

X 

s 

^0 

S    « 

!                    e 

T3           ^    co" 
co          cu   43 

•       ^ 

HH                                 * 

2    -6 
w   ^° 

^ 

•o  s  S  '  " 

G   ^0   •§     0 
«     «u     |     S 

•  i 

&        ^                 * 

w  7 

o 

^                  «S 

trj                               y% 

1      s  t 

J*  ' 

-               oo 

203 
CU 

3*             —  • 

C/5                                          -M 

^  1    111 

C^                                 ^^        *      ^ 

i    M 

^  1 

c^    2 
w 

Jill!   ' 

ao          *S'*4  T3 

gg^a^- 

j         5 

r 

§                            to     ^"     ~ 

<a               <u     *>  *< 

"*•»                       5-i    TD      O 
fee,                                   <L>      0    X! 

O     §            £  £  j 

ftl   1 

II 

S3!  -* 

Illf  i 

o       c  ,°  ^ 

VD           HH    H-CH    H^ 

O 

A 

g    *'     -d        °       ' 

DO         0           „     ^5 
CO       QJ 

o   o   o 

o  -| 

O      ^         co            0           ( 

DO         O        U)      *Z 

ooo 

0  J3 

H     § 

«^         **** 

•  pi 

w   fi     «       81 

^*              OO              < 

3  8     8    g   4 

O    M            M          Vj       ^v^ 

8,<8  Jt 

f^   CN  vO 

M   .£ 

O     •$ 

^          ,      ^S 

t*  c/T 

SI 

.  ..     w     fc    1 

erf    bo 

p  ^        §«  § 

•  •      s  •§ 

<u 

<          ^                             ^        ^       M- 

tJ                  <°  1  N 

^^    (1)      *•* 

;    •             8    5 

'•  "•         S  ^ 

1 

0     | 

CO 

C9 

W             *"*      CH      *^ 

* 

T3 

J2J          f/1^    *^        O 

•  E                    | 

V 

g         h       ^       CO 

3                                ^ 

*           .-H 

"§ 

^O 

W      °    T?    g 

C                                      </> 

*    C                            ^ 

•  2 

? 

^      S    "O     ° 

:  2             1 

^   T3 

flj 

•C}    CS   2  * 

5  8.               | 

CO      M 

2  5 

s 

CJ    ^      <si 

J  "o                         -S 

bJo 

«  ^C!  " 

4    e3                             Co 

^  ••-'  tj 

CD 

o   cu                             ^^* 

a?'™  JS 

M 

2  8  °^ 

s  S 

S  g  s 

t^t     O     ^ 

8 

£j        M      T3 

/J    ^_) 

°  «£j   2 

O 

-•->     O 

3    c« 

*^H                f  II 

M 

co     c3     o 

-C        CO 

O      *->      O 

«P  B       . 

i     3 

§^    3 

3     O 

C    C 

-*J      r^ 

0    G    5  ' 

U     c! 

^     Cl      J5 

(69) 


•6    ° 

x      0 

o    o    Q  *3 

Q    «J 

o     o    o 

O      *o    j_>    >-, 

^  1  s 

revenue  will 

-600 

«    0    0 
ON  J>» 

Q^       Tt-     ON 

cT 

0    0 
0    0 

$  ? 

0        0    C 
O        0    C 

8N    <X 
\O    t 
10      O     C 
»-T       to  « 

)         0 
5         0 

*       °h 

o,  o 

0) 

a  -S 

<Q 

3 

o   * 

,4j 

>              x 

o    >^ 

ci 

CO 

^  s 

•   • 

•    • 

5 

03 

"3    » 

c   >^ 

C 

>                        0 

HATCHING. 
EXPENSE 
At  id.  per  egg,  

Net  profit,  .  . 

tnong  50,000  per  annum  may  saf 
navy,  clubs,  hotels,  and  familu 

3  has  been  made  for  expenses,  a 
proportion  to  the  capital  emplo 

UE  AND  EXPENSES. 

o 

<% 

to 
£   T3 

<u    o 

Ifi 

S-i 

0   ^ 
[XH 

"  Labor,1  
44  Artificial  hatching,  .  .  . 

"  60,000  eggs,  and  hatching, 

Or  o  nfl.f  rM-nfif 

iff  of  at  least  thirty  hands,  young  and  old, 

RTIFICIAL 
£  s.  d. 

0               »| 

s  *° 

CO                T3    "Os 

crt         .^o, 

o     3 
«     W 

g.S 

g£ 
1  2 

C3     ^^ 

^   SD 

G  3 

W 

w 

&H 
0 

-600 
o5    0    0 

io  O 
,  ,    t>.  vo 

C«   v£>     •^~ 

CO 

0    O 

0    0 

xo  O 
t^  to 

CO    M 

vd" 

000 
000 

00     O     Q 

I  ,OOO  O  O 

:i3,74o  o  o 

t  of  an  efficient  st< 

c 

o    <u 

CJ      b-^ 

H 

'o  "5 

g 

T3 

•^    u 

5   >. 

n 

"*"*    rt 

2 

* 

Si 

0     a 

C    <u 

£^ 

Js 

(D      "y 

<u    ^ 

P-I 

^ 

C3     f* 

«  S 

w 

5    «> 

(U    —  ' 

:      « 

§    d 

,C     O 

^  Z3 

> 

*J     O 

—      4J 

§0 

a    ^ 

s  s 

'^      -S 

J 

—      c$ 

p  p 

^      C 

.    bo 

0 

1 

hicken  class,  .  .  .  . 

The  entire  profit  f 
The  extra  profit  fi 

vn  at  £1000. 
From  the  above  i 
ir  disappointment  a 

>m  eggs,  
'  Natural  hatchin 

4  Artificial  ditto, 
4  Chickens,  .  .  . 

'  Manure,  .  .  .  . 
*  Feathers,  .  .  .  . 
'  Choice  birds,  . 

4  Contracts,  .  . 
i  The  sum 

-r 

0 

o        S 

f  ~ 

(70) 


A   COMMERCIAL  POINT    OF   VIEW. 


THE  LAWS  OF  NATURE 

fn  Relation  to  Poultry-keeping  from  a  Commercial  Point 
of  View;   and  Answers  to  Questions. 

IN  my  Preface  I  stated  that  I  should  confine  myself 
exclusively  to  giving  publicity  to  such  facts  as  I  have 
proved  by  actual  experience.  My  knowledge  of  the 
world  cautioned  me  not  to  introduce  anything  which 
might  savor  of  theory,  particularly  to  a  class  of  readers 
who  undoubtedly  by  their  education  are  conversant  with 
the  laws  of  nature,  on  which  facts  are  based.  I  was, 
therefore,  but  little  prepared  to  have  so  many  questions 
to  answer,  which  more  or  less  compel  me  to  do.  that  which 
I  endeavored  to  avoid  in  fear  of  being  considered  pedantic. 
Though  I  feel  flattered  by  the  great  interest  my  treatise 
has  created,  and  though  an  explanation  of  the  laws  of 
nature  will  prove  interesting  to  many,  yet  I  trust  that  my 
correspondents  will  not  consider  it  a  want  of  deference  on 
my  part  if  I  abridge  as  much  as  possible  my  explanations, 
but  still  with  a  due  regard  to  giving  a  satisfactory  reply  to 
all  inquirers. 

EGG  PRESERVING. 

i .  Question :  Does  it  make  any  difference  to  preserve 
eggs  a  few  days  old? 

The  egg  comes  from  the  hen  at  blood-heat,  the  liquid 
then  fills  every  part  of  the  shell,  gradually  the  egg  cools, 


72  POULTRY    BREEDING   IN 

and  the  air  contained  in  the  egg  is  condensed,  thus  leav- 
ing a  vacuum.  Now,  as  the  shell  is  porous,  and  the  pres- 
sure of  the  outer  air  much  greater,  it  forces  itself  gradually 
through  the  pores  of  the  shell  until  the  equilibrium  is 
reestablished,  thus  forming  the  depression  of  the  fluid 
part  observable  in  old  eggs  at  the  round  end  ;  and  as  the 
contact  of  the  air  with  the  fluid  part  very  soon  alters  the 
taste,  and  renders  them  unfit  for  hatching  from,  it  becomes 
essential  that  the  eggs  should  be  preserved  as  early  as  con- 
venient after  being  laid. 

2.    Why  should  eggs  be  preserved  better  in  rarefied 
air  than  by  merely  packing  them  in  air-tight  jars? 

The  variations  in  the  temperature  of  the  atmosphere 
from  below  freezing  point  to  summer  heat  are  important 
considerations  in  preserving  eggs.  The  elasticity  and 
expansive  properties  of  air  need  not  be  explained  here,  as 
they  will  require  a  full  explanation  under  the  questions  in 
reference  to  regulating  heat.  I  will,  therefore,  only  say, 
that  if  an  air-tight  jar  were  closed  up  during  cold  weather 
without  the  air  within  being  first  rarefied,  it  would,  pro- 
vided it  remained  air-tight,  stand  a  good  chance  of  burst- 
ing during  the  summer  heat,  which  would  expand  the  air 
in  the  jar,  and  the  pressure  on  the  eggs  would  be  so  great 
that  a  quantity  of  air  would  be  forced  on  the  fluid  through 
the  pores  of  the  shell.  Were  it  possible  to  preserve  the 
eggs  immediately  on  being  laid  at  the  temperature  of 
blood-heat,  and  during  the  hottest  summer  days,  the  jars 
would  not  require  rarefying ;  but  as  such  conditions  are 
almost  impossible  to  command,  as  the  eggs  must  unavoid- 
ably on  cooling  absorb  a  certain  amount  of  air,  and  as 
the  atmosphere  might  become  still  warmer  than  on  the 


A   COMMERCIAL   POINT    OF   VIEW.  ^3 

day  of  filling  the  jars,  it  becomes  necessary  to  rarefy  the 
air  in  the  jars  even  in  summer,  although  not  to  such  a 
degree  as  during  cold  weather.  The  air  in  the  jar  being 
thus  rarefied,  its  permeation  through  the  shell  will  not 
only  be  prevented,  but  the  excess  of  air  in  the  egg  will 
actually  be  withdrawn  until  the  equilibrium  is  reestab- 
lished. 

3.  Are  the  eggs  not  affected  by  the  heat  whilst  being 
packed? 

Although  the  jars  are  placed  in  boiling  water,  the  in- 
ternal temperature  never  exceeds  blood-heat,  and  as  eggs 
are  not  affected  by  that  temperature,  which  is  the  same 
as  that  at  which  they  come  from  the  hen,  it  becomes 
only  necessary  to  avoid  packing  the  eggs  against  the  jars 
without  a  lining  of  cocoa-nut  refuse,  which  ought  to  be 
perfectly  dry,  and  used  warm  for  packing. 

4.  HOTM  can  you  tell  when  ajar  is  air-tight? 

To  ascertain  whether  a  jar  is  air-tight  when  empty  is 
easy  enough ;  it  is  merely  necessary  to  fill  the  jar  with 
boiling  water,  and  when  thoroughly  warm  to  empty  out 
the  water,  then  close  the  jar  quickly  with  the  air-tight 
cover,  and  place  it  inverted  in  a  tub  of  cold  water.  The 
air  in  the  jar  thus  rarefied  will  be  condensed  by  the  cold 
water.  If  not  perfectly  air-tight,  some  water  will  find  its 
way  into  the  jar,  which  can  be  ascertained  by  opening  the 
latter  a  few  hours  afterwards.  This  test,  however  simple, 
cannot  be  applied  to  filled  jars,  as  it  would  be  necessary 
to  open  the  jars  again.  Now,  this  very  same  question  I 
put  to  several  pickling  firms,  and  obtained  the  unsatis- 
factory reply  that  they  consider  when  jars  are  air-tight 
when  empty  they  will  be  equally  so  when  filled.  This, 


74  POULTRY   BREEDING   IN 

however,  cannot  be  depended  on,  as  the  cover  may  fit  in 
one  place  and  not  in  another,  or  it  may  not  be  screwed 
down  so  much  at  one  time  as  another. 

5.  Can  you  at  any  period  ascertain  'whether  the  jars 
continue  air-tight? 

6.  Which  are  the  best  air-tight  jars,  glass  or  stone 
iv  are? 

These  two  questions  I  will  endeavor  to  answer  under 
one  head ;  and  to  prevent  my  being  considered  to  advo- 
cate one  principle  more  than  another  from  an  interested 
motive,  I  must  inform  my  correspondents  that  to  most 
scientific  men  and  poultry-breeders  it  is  well  known  that 
egg  preserving  has  formed  the  study  of  some  of  the  most 
eminent  chemists  in  Europe,  and  that  until  I  published, 
through  The  Journal  of  Horticulture,  my  simple  and 
yet  the  only  truly  effective  mode  of  preserving  eggs  for 
any  length  of  time,  no  satisfactory  means  had  been  dis- 
covered. The  intense  interest  this  discovery  has  created 
throughout  England  has  induced  me  to  ascertain  which 
of  the  professed  air-tight  jars  are  really  so,  in  order  that 
the  public  may  not  lose  their  confidence  in  so  important  a 
discovery  on  account  of  the  jars  not  being  to  be  depended 
on.  Through  the  kindness  of  an  eminent  firm  in  the 
pickling  trade,  I  have  been  enabled  to  make  experiments 
with  the  various  so-called  air-tight  jars,  few  of  which 
really  were  so,  and  all  without  exception  objectionable 
on  account  of  their  construction.  Then  there  came 
another  important  consideration :  how  can  it  be  ascer- 
tained, when  the  jars  are  filled,  whether  they  are  air-tight, 
and  how  long  they  will  remain  so  ?  This,  of  course,  was 
a  perfect  imoossibility  with  the  jars  as  at  present  manu- 
factured. 


A   COMMERCIAL    POINT    OF   VIEW. 


75 


These  important  deficiencies  in  air-tight  jars  for  pre- 
serving eggs  have  led  me  to  invent  a  jar  purposely  for 
egg  preserving,  and  which  jar  is  not  only  perfectly  air- 
tight, but  it  will  show  at  a  glance  whether  it  is  so,  and 
how  long  it  remains  so,  by  means  of  its  patent  pneumatic 
self-indicating  cap.  I  have  every  reason  to  believe  that 
these  jars  will  remain  air-tight  for  any  number  of  years, 
and  that  the  eggs  preserved  in  them  will  remain  as  fresh 
as  on  the  day  they  were  laid,  and  fit  for  hatching  and  the 
breakfast  table.  Now,  although  such  jars  can  also  be 
made  of  glass,  which  would  have  the  advantage  of  show- 
ing the  eggs,  yet  when  it  is  considered  that  glass  is  liable 
to  crack  when  put  into  boiling  water,  particularly  during 
cold  weather,  it  is  my  opinion  that  glazed  stone  ware  is 
preferable. 


PATENT  PNEUMATIC  SELF-INDICATING  AIR-TIGHT  JARS. 


Fig.  26. 


From  the  above  sketch  it  will  be  seen  that  the  jar  has 
two  covers ;  the  inner  is  made  of  stone  ware,  with  a  ridge 


76  POULTRY   BREEDING    IN 

parallel  to  the  neck  of  the  jar,  between  which  plaster  of 
Paris  or  cement  is  poured,  which  soon  gets  hard  and 
secures  the  lid,  which  prevents  the  eggs  being  jolted 
during  transit ;  the  hole  in  this  cover  is  to  maintain  the 
equilibrium  of  the  air  between  the  two  covers  and  the 
interior  of  the  jar.  The  outer  cover  is  formed  of  the  best 
India-rubber,  with  a  strong  ring  of  the  same  material, 
which  fits  in  a  groove.  The  mouth  of  the  jar  is  four 
inches  in  diameter,  which  allows  of  quick  packing. 

PACKING  THE  EGGS. 

Place  the  jars  in  boiling  water  for  about  ten  minutes ; 
then  plait  a  layer  of  well-dried  and  warm  cocoa-nut 
refuse  on  the  bottom,  and  pack  the  eggs,  taking  care  not 
to  let  them  come  in  contact  with  the  sides  of  the  jar ;  as 
soon  as  the  jar  is  filled,  put  on  the  inner  cover,  and  pour 
some  cement  or  plaster  of  Paris  between  the  ridge  and 
sides  of  the  jar,  then  draw  an  India'-rubber  cap  over  the 
mouth  of  the  jar,  after  which  it  should  be  immediately 
withdrawn  from  the  hot  water  and  immersed  in  cold 
water,  which  will  condense  the  rarefied  air  in  the  jar, 
when  it  will  be  found  that  the  difference  of  the  atmospheric 
pressure  is  at  least  ten  pounds  to  the  square  inch,  which 
forces  the  India-rubber  down  to  the  inner  cover ;  and  as 
long  as  it  remains  so  it  will  be  a  sure  index  that  the  jar 
remains  perfectly  air-tight.  The  inner  temperature  of 
the  jar,  although  placed  in  boiling  water,  will  be  found 
not  to  exceed  blood-heat,  which  being  the  same  at  which 
the  eggs  come  from  the  hen,  they  cannot  be  affected. 


A   COMMERCIAL  POINT    OF  VIEW.  77 


WHY   EGGS   SHOULD    BE    PACKED    WITH    THE    SMALL 
END   UPWARDS. 

This  advice  is  so  opposed  to  all  published  directions  on 
the  subject,  that  I  feel  bound  to  give  my  reason  for  it. 
Most  persons  will  have  observed  that  when  an  egg  is 
boiled  a  vacuum  is  observed  at  the  round  end,  which  is 
more  or  less  extensive  according  to  the  age  of  the  egg ; 
now,  this  is  on  that  part  of  the  egg  where  the  shell  is 
most  porous,  and  where  the  air  is  admitted  most  freely. 
This  air  chamber  is  of  the  utmost  importance  to  the 
chicken  whilst  hatching,  as  it  serves  to  equalize  the 
supply  of  the  necessary  air  under  the  variations  of  the 
outer  temperature  ;  and  it  will  be  found  that  the  chamber 
gets  enlarged  as  the  hatching  proceeds ;  therefore,  when 
eggs  are  packed  with  the  small  end  upwards,  the  liquid 
presses  on  the  most  porous  part  of  the  shell ;  conse- 
quently, for  the  air  to  penetrate  the  egg,  it  would  have 
to  lift  the  weight  of  the  fluid. 

WARMING  POULTRY  HOMES. 

On  this  subject  I  have  had  many  inquiries.  I  will 
therefore  endeavor  to  give  my  reasons  why  I  prefer  hot- 
water  pipes  fixed  immediately  under  the  roosting-perches. 
Where  stoves  or  open  fireplaces  are  used,  the  heat  is  con- 
centrated ;  therefore  the  cold  air  rushes  from  all  parts  to 
that  particular  spot,  which  cold  draughts  are  most  inju- 
rious to  the  health  of  not  only  poultry  but  all  animal  life ; 
in  fact,  these  cold  draughts  are  the  cause  of  most  diseases 


78  POULTRY   BREEDING   IN 

in  England,  where  persons  sit  before  an  open  fireplace, 
and  right  in  the  current  of  the  cold  air.  Consumption, 
and  colds  of  all  description,  could  be  considerably  averted 
by  a  different  mode  of  warming  our  houses ;  but,  though 
the  hot-water  system  is  not  applicable  to  our  private 
dwellings,  it  is  eminently  so  for  a  poultry-house.  The 
heat  from  the  pipes  is  equally  radiated  from  all  parts  of 
the  building,  and  the  pipes  being  immediately  under  the 
roosting-perches,  it  will  not  require  the  maintenance  of 
so  high  a  temperature  as  when  the  pipes  are  near  the 
floor,  where  not  so  much  warmth  is  required,  as  it  is 
well  known  that  whilst  the  body  is  in  motion  the  natural 
heat  is  sufficient  to  keep  us  warm,  but  that  as  soon  as 
the  body  is  at  rest  or  asleep,  the  circulation  of  the  blood 
becomes  less  active ;  consequently  it  cools  sooner,  as  is 
evidenced  by  the  fact  that  the  clothes  that  keep  us  warm 
in  action  are  not  sufficient  to  protect  us  from  cold  during 
sleep.  There  is  another  consideration  why  I  prefer  the 
pipes  under  the  roosting-perches :  it  is  because,  being 
placed  at  mid-height  of  the  roosting-room,  they  are 
between  the  heavy  and  light  gases  which  are  necessarily 
generated  in  all  places  where  animal  life  is  congregated. 

OUR  SYSTEM  OF  SELLING  POULTRY. 

This  subject  is  of  such  vast  national  importance  that  it 
deserves  the  most  serious  consideration  of  all  who  take 
an  interest  in  our  national  welfare ;  it  is  not  only  on 
account  of  the  immense  sums  we  annually  pay  to  for- 
eigners, but  also  on  account  of  the  enormous  destruc- 
tion of  poultry,  which,  under  a  different  system  of  sale, 


A    COMMERCIAL    POINT    OF   VIEW.  79 

would  become  available  for  the  people  at  a  price  to  com- 
pete with  butchers'  meat. 

There  is  no  country  under  the  sun  where  obsolete 
customs  or  protective  prices  have  been  so  successfully 
replaced  as  in  England,  and  this  against  the  most  omi- 
nous prognostications.  Need  I  enumerate  the  long  list  of 
articles,  from  the  postage-stamp  to  tea? 

Up  to  this  very  day  we  are  informed  that  the  supply  is 
always  equal  to  the  demand,  even  in  poultry.  Has  it  not 
always  been  so  since  the  beginning  of  the  world?  But 
this  is  not  the  question.  What  is  the  result  of  our  free- 
trade  principles,  our  improved  machinery,  our  improved 
agriculture?  Why,  a  hundred-fold  consumption  of  these 
very  articles  which  were  then,  as  now,  said  to  be  sup- 
plied according  to  demand ;  a  participation  in  the  com- 
forts of  this  life  by  the  poorer  classes ;  a  steadier  and 
more  remunerative  employment  both  of  capital  and  labor. 
True,  but  there  are  no  protective  duties  on  poultry ;  it  is 
simply  a  question  of  price  between  dealer  and  customer. 
By  appearance  this  looks  fair  enough,  and  the  manner 
of  sale  is  so  old  and  deeply-rooted  that  it  is  accepted  both 
by  breeder  and  the  public  as  a  perfectly  fair  way  of  deal- 
ing ;  yet  who  would  ever  purchase  a  leg  of  mutton,  or 
a  surloin  of  beef,  at  so  much  apiece?  Why,  the  very 
poulterer  who  feels  insulted  if  any  person  asks  him  what 
the  fowl  weighs  would  no  more  think-of  buying  a  joint  by 
guess  than  he  would  of  selling  a  fowl  by  weight. 

Next  you  will  be  told  that  poultry  must  always  remain 
a  choice  morsel  for  the  upper  classes  only,  as  the  poor 
will  never  be  able  to  afford  the  price  ;  that  the  production 
is,  after  all,  limited,  and  that  the  climate  of  England  is 


8o  POULTRY   BREEDING   IN 

not  suitable  to  cheap  poultry  breeding.  Now,  these  asser- 
tions are  based  on  mere  narrow-minded  prejudices  ;  there 
is  no  climate  in  the  world  more  favorable  to  animal  life 
than  that  of  England,  as  is  proved  by  our  statistics ;  the 
very  dampness  of  our  climate  prevents  those  extremes  of 
cold  and  heat  from  which  more  southerly  countries  suffer  ; 
and  nowhere  can  fowls  be  produced  to  compete  with  ours 
in  size  and  flesh  ;  and  all  travellers  will  agree  with  me  that 
large-sized  fowls  can  only  be  found  in  damp  regions, 
while  those  of  dry  and  hot  soils,  such  as  Egypt,  are  com- 
paratively small.  As  regards  a  limited  production,  I 
have  shown  in  my  treatise  on  "  Poultry-keeping  from  a 
Commercial  Point  of  View  "  that  fifty  thousand  fowls  can 
be  reared  per  annum  on  four  acres  of  land,  and  at  highly 
remunerative  prices,  and  much  below  that  of  butchers' 
meat.  Poulterers  will,  moreover,  maintain  that  poultry 
is  exceptional ;  that  it  cannot  possibly  be  sold  by  weight ; 
that  the  price  must  necessarily  depend  on  age,  breed, 
quality,  and  feeding,  and  cannot  be  classed.  Believe  it 
not.  Have  we  not  beef,  mutton,  pork,  &c.,  from  four- 
pence  to  a  shilling  per  pound,  according  to  quality  ?  Is 
not  every  produce  now  sold,  according  to  its  intrinsic 
value,  by  weight  or  measure  ?  And  why  should  poultry 
form  the  exception?  I  am  very  much  mistaken  if  the 
public  will  not  be  able  to  purchase  chickens  at  the  price 
of  Ostend  rabbits  within  two  years.  Let  the  public  once 
see  tickets  in  shop  windows,  prime  chickens  at  sixpence 
per  pound,  or  at  any  other  price,  according  to  quality, 
and  you  will  find  the  commendable  wish  of  Henry  IV.  of 
France  realized,  that  every  family  shall  be  able  to  have  a 
fowl  for  their  Sunday  dinner.  Why,  it  will  create  such 


A    COMMERCIAL   POINT    OF   VIEW.  8 1 

a  revolution  in  the  national  production  and  consumption 
of  poultry  as  the  world  never  witnessed  before.  People 
would  then  begin  to  understand  and  appreciate  the  value 
of  poultry,  which,  up  to  this  day,  is  kept  either  merely  as 
a  matter  of  fancy  or  a  necessary  adjunct  to  a  farm-yard, 
but  whose  productiveness  is  disputed  by  many. 

What  is  the  result  of  our  present  system  of  selling 
poultry?  Why,  that  tons  of  poultry  are  annually  de- 
stroyed because  sufficient  customers  cannot  be  found  to 
pay  the  fancy  prices.  This  system  is  neither  fair  to  the 
breeder,  the  dealer,  or  the  public.  The  first  consign  a 
quantity  of  poultry  to  a  salesman,  and  obtain  but  a  poor 
return ;  the  second's  percentage  is  naturally  in  keeping 
with  a  limited  sale,  and  the  public  are  obliged  to  pay 
fancy  prices,  or  forego  an  article  of  food  which  ought  to 
be  within  the  reach  of  even  the  mechanic.  As  the  first 
commercial  nation  in  the  world,  we  ought  not  to  purchase 
food  in  foreign  markets  when  we  can  produce  it  at  home. 
At  the  present  time  poultry  is  collected  from  all  parts  of 
the  country  by  higglers,  who  consign  it  to  a  salesman, 
from  whom  the  poulterers  purchase  at  so  much  a  head : 
sometimes  the  demand  is  good,  and  fair  sales  are  effected  ; 
other  times  the  supply  is  too  great ;  then  the  poultry  past 
keeping  is  sold  at  a  nominal  price  to  costermongers 
(rather  than  have  it  condemned  by  the  market  inspector), 
who,  in  the  garb  of  countrymen,  hawk  it  about  the 
suburbs  of  London  in  a  state  unfit  for  human  food. 

By  the  immense  importation  of  eggs  and  rabbits, 
foreigners  have  shown  us  how  to  proceed  to  alter  our 
system  of  selling  poultry.  When  they  found  that  poulter- 
ers would  not  agree  to  their  terms,  they  made  arrange- 
6 


82  POULTRY   BREEDING    IN 

merits  with  cheesemongers,  dairies,  chandler-shops,  and 
others,  and  the  result  is,  that  in  season  the  people  can  now 
purchase  twenty-four  eggs  for  a  shilling,  rabbits  at  six- 
pence per  pound. 

If,  therefore,  it  pays  the  foreigners  to  collect  these  arti- 
cles of  food  abroad,  to  pay  carriage,  freight,  agency  dues, 
and  all  other  expenses  connected  with  such  vast  importa- 
tions, does  it  not  seem  passing  strange  that  we,  as  a 
nation,  do  not  even  try  to  see  what  we  can  do  for  our- 
selves? 

Now,  what  I  propose  is  this  :  that  when  once  a  poultry- 
breeding  company  is  formed,  that  the  directors  should 
invite  cooperation  from  poultry-breeders  in  general,  and 
establish  an  agency  in  all  the  principal  towns  for  supply- 
ing poultry  to  such  shopkeepers  only  who  will  undertake 
to  sell  it  by  weight ;  this  will  now  be  of  no  great  diffi- 
culty, as  those  who  sell  rabbits  would  at  once  undertake 
the  sale  of  poultry. 


A  COMMERCIAL   POINT    OF  VIEW.  83 


EXTRACTS 

FROM   THE   "JOURNAL    OF  HORTICULTURE  AND 
COTTAGE   GARDENER." 

HOME  SUPPLY  OF  POULTRY  AND  EGGS. 

How  long  does  it  take  for  a  question  to  go  through  all 
its  phases,  to  settle  down  as  a  recognized  fact  before  the 
public,  with  the  certainty  that  it  will  only  be  disturbed  now 
and  then,  at  stated  periods,  to  be  ventilated  according  to 
some,  or  to  have  the  accumulated  dust  of  years  rubbed  off 
according  to  others  ?  Fourteen  years  ago,  the  public  one 
day  recognized  the  fact,  that  poultry  was  a  pursuit,  that  it 
was  deserving  of  encouragement,  and  then  some  thought 
it  was  a  mania.  The  pursuit  of  the  trade  of  a  "  poulter  " 
ie  not  one  of  yesterday.  Its  Guild  or  Company  ranks 
among  the  ancient  ones  of  the  city  of  London.  It  has  in 
its  day  lent  money  to  the  Sovereign  of  the  United  King- 
dom. It  still  exists,  and  has  its  chartered  rights  ;  and  its 
bequests  and  benefactions  go  back  to  the  sixteenth  cen- 
tury. It  seems  now  as  if  its  claim  to  a  share  in  providing 
food  for  the  vast  populations  in  the  metropolis  and  large 
towns  were  about  to  be  properly  considered.  We  are  no 
longer  self-supporting  in  the  way  of  food.  Many  of  us 
can  recollect  in  one  of  the  old  Anti-Gallican  songs  it  was 

said,  — 

They  want  to  get  our  flesh  and  blood, 

Our  beef  and  beer. 


84  POULTRY    BREEDING    IN 

Things  are  altered  —  we  get  a  good  quantity  of  theirs  ; 
and  half  the  continent  is  laid  under  contribution  to  supply 
our  carnivorous  propensities.  Good  sound  men  of  figures 
prove  that  the  supply  of  food  decreases ;  others  point  to 
an  increasing  population,  and  the  increasing  price  of 
meat.  The  leading  journal  of  the  world  but  lately  called 
attention  to  the  figures  of  our  imports  in  the  way  of  food, 
and  was  obliged  to  pause  at  one  item.  "  A  million  of 
eggs  imported  for  every  working  day  in  the  year ; " 
turkeys  by  thousands ;  rabbits  by  the  ton.  These  are 
helps  to  the  food  necessary  to  feed  the  metropolitan  mil- 
lions ;  but  the  question  naturally  suggests  itself,  Do  we  do 
all  in  our  power  to  provide  more  of  these  things  at  home  ? 

The  egg  trade  with  Scotland  is  becoming  a  very  large 
one.  We  import  eggs  from  France,  Holland,  Belgium, 
Switzerland,  and  part  of  Italy.  Cannot  we  do  something 
towards  providing  ourselves  with  these  valuable  luxuries, 
and  thereby  not  only  increase  the  number,  but  probably 
decrease  the  price  of  them  ?  We  have  in  our  favor,  and, 
consequently,  to  our  profit,  all  the  expense  of  foreign 
agents,  of  travelling,  freight,  carriage,  and  dues.  With 
eggs  produced  at  home,  nearly  all  this  would  be  avoided. 
If  those  who  can  keep  poultry  will  not  keep  them,  then 
those  who  have  the  inclination  without  the  convenience 
must  endeavor  by  association  to  find  out  the  means  of 
carrying  out  their  theories  and  ideas  on  the  subject. 

We  believe  we  are  correct  in  stating  that  plans  are 
now  afoot  which  will,  in  all  probability,  result  in  calling 
public  attention  to  the  subject,  and  in  giving  the  question 
a  fair  trial  on  a  large  scale. 


A   COMMERCIAL   POINT    OF  VIEW.  85 


POULTRY  AND  EGG-PRESERVING  COMPANY. 

Whatever  differences  of  opinion  may  exist  as  to  whether 
poultry  can  be  kept  profitably  in  England  from  a  strictly 
commercial  point  of  view  or  not,  it  is  certain  that  this 
subject  will  never  be  satisfactorily  decided  by  any  amount 
of  mere  theoretical  assertions  pro  or  con ;  nor  will  the 
problem  ever  be  solved  in  a  national  point  of  view  by  the 
success  of  one  or  more  private  persons,  whose  balance- 
sheet  would  be  discredited  by  many  sceptics,  as  we  have 
had  ample  evidence,  in  improved  farming,  the  results  of 
which  were  published  year  after  year  by  Mr.  Mechi  and 
other  pioneers.  Moreover,  to  render  poultry  breeding 
profitable  in  England,  it  must  be  evident  to  most  persons 
that  the  system  cannot  be  carried  on  as  it  is  now ;  also 
that  the  trial  must  be  made  on  a  somewhat  extensive 
scale  to  allow  of  growing  or  purchasing  food  at  a  cheap 
rate,  and  of  a  subdivision  of  labor,  and  last,  but  not  least, 
for  establishing  a  profitable  outlet  for  the  produce.  Now, 
there  are  many  undertakings  which  cannot  well  be  tested 
on  a  small  scale  in  order  to  prove  what  the  result  would 
be  on  a  large  one,  and  we  believe  that  poultry  breeding 
in  England  is  one  of  them. 

It  is  too  much  to  expect  that  any  private  gentleman 
would  run  the  risk  of  an  outlay  of  some  thousands  of 
pounds  to  ascertain  the  value  of  a  new  plan  of  breeding 
poultry  in  order  to  benefit  the  nation ;  but  as  the  subject 
is  really  one  of  national  importance,  it  is  highly  desirable 
that  it  should  command  a  fair  trial.  This  can  be  best 
accomplished  by  a  public  company,  whose  accounts  would 


86  POULTRY   BREEDING    IN 

be  audited  by  independent  accountants,  and  the  statistics 
of  which  would  be  reliable,  and,  consequently,  valuable 
to  the  country  at  large. 

In  a  former  number  it  was  stated  that  plans  were  afoot 
which  would,  in  all  probability,  result  in  calling  public 
attention  to  the  subject,  and  in  giving  the  question  a  fair 
trial  on  a  large  scale.  Since  then  the  preliminary  pros- 
pectus and  the  plans  have  been  issued. 

Mr.  Geyelin  has  evidently  the  utmost  confidence  in  the 
success  of  the  undertaking,  as  he  has  taken  on  himself  the 
trouble  and  expense  of  bringing  this  subject  fairly  before 
the  public  ;  and  he  gives  the  free  use  of  his  inventions  to 
the  Company,  not  for  a  cash  consideration,  but  for  shares 
the  value  of  which  must  entirely  depend  on  the  profitable 
result  of  his  system  of  poultry  keeping. 

A  Company  of  this  description  requires  only  half  a 
dozen  gentlemen  earnest  in  their  efforts  to  carry  out  the 
proposed  system.  On  our  part  we  shall  watch  the  result 
of  this  long-vexed  question,  Can  poultry  be  bred  profit- 
ably in  England?  with  great  interest,  for  if  successful, 
poultry  will  be  sold,  as  it  ought  to  be,  by  weight,  like 
other  articles  of  food. 

HOME  SUPPLY  OF  EGGS  AND  POULTRY. 

Is  there  any  valid  reason  why  England  should  not  sup- 
ply her  own  wants  in  the  shape  of  eggs,  poultry,  and 
rabbits  ?  I  dare  say  the  money  we  pay  foreign  countries 
for  these  necessaries,  does  not  fall  far,  if  at  all,  short  of 
five  hundred  thousand  pounds  annually.  Can  they  not 
be  produced  as  cheaply,  abundantly,  and  profitably  at 


A   COMMERCIAL   POINT   OF   VIEW.  87 

home  as  in  France  and  Belgium?  Is  it  not  time  that 
some  efforts  should  be  made  to  solve  this  problem?  I 
am  aware  much  has  been  done  for  the  last  few  years  to 
improve  the  breeds  of  our  poultry,  but  I  have  never  heard 
of  the  production  of  eggs  and  poultry  having  been  at- 
tempted in  a  large  way,  as  a  matter  of  trade  or  business, 
though  I  have  often  been  told  that  to  make  this  stock  pay 
they  should  be  kept  in  such  numbers  as  to  employ  the 
whole  time  and  attention  of  working  people.  M.  de 
Lavergne  estimated  the  value  of  poultry  in  France  at 
eight  million  pounds,  while  that  in  England  was  no  more 
than  eight  hundred  thousand  pounds. 

As  a  national  branch  of  rural  economy,  we  know 
nothing  in  England  of  the  breeding  and  management  of 
poultry  :  hence  practical  men  never  think  of  embarking  in 
a  pursuit  which  is  found  so  profitable  in  other  countries. 

We  sadly  want  sound,  reliable,  practical  information 
on  this  subject,  and  if  through  your  columns  some  of 
your  correspondents  will  endeavor  to  ventilate  this  ques- 
tion, much  public  good  may  be  the  result. 

If  one  acre  of  average  land  were  cropped  with  the 
grain,  pulse,  and  roots,  most  suitable  for  feeding  poultry, 
how  many  heads  should  it  maintain  for  one  year? 
Again :  What  might  be  a  fair  moderate  profit  to  expect 
per  thousand  in  keeping  poultry  thus  on  a  large  scale, 
assuming  suitable  houses,  warmth,  care,  and  ventilation 
for  such  stock? 

I  have  heard  and  read  much  on  the  subject  of  artificial 
incubation,  and  I  knew  a  lady  who  produced  all  her  own 
poultry  by  a  most  ingenious  incubator  of  her  own  inven- 
tion ;  but  I  never  could  ascertain  how  far  the  system  could 


88  POULTRY   BREEDING   IN 

be  relied  on  in  a  commercial  point  of  view,  which  is  the 
practical  test  of  its  merit.  If  undoubtedly  a  success,  then 
I  can  see  no  limits  to  the  profitable  production  of  poultry 
in  England.  Turkeys  and  geese  of  the  largest  breeds 
are  now  worth  very  nearly  as  much  as  a  fat  sheep  of  the 
smallest  breeds,  and  it  is  passing  strange  that  you  must 
give  two  pence  for  a  "  new-laid  egg,"  when  you  may  buy 
a  quarter  of  wheat  for  thirty-two  shillings.  High  author- 
ities tell  us  it  does  not  pay  to  feed  oxen,  and  farmers  now 
say  they  are  selling  grain  at  prices  for  which  it  can  hardly 
be  grown ;  so  I  am  induced  to  ask  if  the  experiment  of  a 
regular  and  well-managed  poultry  farm  would  be  likely 
to  succeed ;  for  if  so  I  should  be  very  well  inclined  to  try 
if  England  cannot  produce  eggs  and  fowls  as  cheaply  as 
France ;  and,  further,  if  the  air  of  our  own  happy  land  is 
not  fully  as  congenial  as  that  of  Belgium  to  an  —  OSTEND 
RABBIT. 

POULTRY  KEEPING  FROM  A  COMMERCIAL  POINT  OF 
VIEW. 

It  is  for  Englishmen  to  determine  whether  England  is 
capable  of  profitably  supplying  eggs  and  poultry  for  her 
own  consumption  ;  but  I  am  painfully  surprised  to  notice 
how  very  few  seem  to  take  an  interest  in  the  subject, 
which  you  have  been  pleased  to  bring  before  your  numer- 
ous readers  with  laudable  zeal  and  perseverance.  When 
I  had  the  honor  of  addressing  you  in  No.  204,  I  was  in 
total  ignorance  of  the  highly  interesting  discussion  raised 
by  Mr.  Geyelin,  whose  ability  and  industry  entitle  him  to 
public  sympathy  and  support,  at  least  to  the  extent  of 


A    COMMERCIAL    POINT    OF   VIEW.  89 

fairly  trying  if  it  be  commercially  possible  for  England  to 
feed  her  own  people.  He  goes  very  fully  into  figures  to 
show  this  may  be  profitably  done.  Some  few,  and  I  re- 
gret to  say  but  very  few,  of  your  numerous  correspondents 
seem  to  notice  his  remarks,  though  none  can  doubt  their 
importance.  This  is  not  very  creditable  to  the  poultry 
amateurs  of  England,  who  are  ever  ready  to  discuss  most 
zealously  and  learnedly  about  the  breeds  of  fowls,  or  the 
proper  colors  of  cocks'  legs  and  tails,  but  who  seem  to  ig- 
nore such  practical  dry  business  details  as  the  produce  of 
hens  and  the  cost  of  feeding  them. 

These  are  mere  questions  of  detail,  and  resolve  them- 
selves into  a  matter  of  pounds,  shillings,  and  pence ;  but 
the  success  of  Mr.  Geyelin' s  project  depends  entirely  on 
the  amount  and  cost  of  production  and  the  market  value 
of  the  produce. 

It  is  not  for  me  to  interfere  between  Mr.  Geyelin  and 
"  C.  S.  J. ; ;'  so  I  leave  them  to  settle  as  they  can,  for  it  is 
evident  both  mean  well,  though  differing  considerably  in 
their  views.  I  must,  however,  notice  two  correspondents 
in  No.  206,  one  "  An  Old  Subscriber,"  on  the  wholesale 
price  of  eggs,  the  other  "  Barndoor,"  on  poultry  food  and 
annual  egg  produce.  Both  are  apparently  adverse  to 
Mr.  Geyelin's  figures,  but  in  point  of  fact  neither  seems 
to  affect  him  in  any  way.  His  scheme  only  refers  to 
London  prices,  and  to  the  productive  powers  of  hens  fed 
and  lodged,  so  as  to  stimulate  the  utmost  powers  of  pro- 
duction. It  is  but  fair  to  Mr.  Geyelin  and  the  public  to 
use  the  utmost  candor  and  sincerity,  so  as  to  put  the  case 
fairly.*  He  fixes  the  produce  of  hens  fed  on  his  plan 
at  one  hundred  and  eighty,  while  "Barndoor"  writes, 


90  POULTRY   BREEDING   IN 

"  Cochins,  Bramahs,  &c.,  should  lay  one  hundred  and 
twenty  eggs  in  a  year."  True,  but  how  many  more  may 
be  reasonably  expected?  Does  "Barndoor"  give  this  as 
the  actual  result  of  his  own  experience?  If  so,  will  he 
say  how  the  hens  were  treated,  their  ages,  &c.  ?  I  admit 
the  mere  opinion  of  one  man,  or  even  his  practical  ex- 
perience, can  carry  but  very  little  weight;  I  can,  how- 
ever, quote  some  well-known  authorities  which  fully 
sustain  Mr.  Geyelin's  calculations  about  the  produce  of 
hens,  while  but  one  goes  so  low  as  one  hundred  and 
twenty,  the  figure  of  "  Barndoor,"  for  the  best  known 
egg-producing  breeds.  Cobbett  says  eleven  hens  should 
give  two  thousand  eggs  and  one  hundred  chickens,  if 
well  fed,  in  one  year,  and  allows  eighteen  bushels  of 
barley  to  feed  them  with  one  cock.  Richardson  relates 
that  three  Polish  pullets  laid  five  hundred  and  twenty-four 
eggs,  cost  sixteen  shillings  and  six  pence.  Baxter  records 
that  four  hens  laid  seven  hundred  and  ten  eggs  one  year, 
at  a  cost  of  one  pound  two  shillings  and  a  penny  half- 
penny, and  five  hundred  and  ninety-four  the  next  year,  at 
fifteen  shillings  and  nine  pence  halfpenny. 

In  the  work  called  "  Farming  for  Ladies,"  we  read, 
"  Hens  lay  nearly  all  the  year  round,  except  when  moult- 
ing and  in  the  depth  of  winter ;  but  generally  speaking  at 
least  ten  to  twelve  or  fourteen  dozen  eggs  a  year  may  be 
counted  on."  I  dare  say  the  experience  of  most  of  your 
readers  will  differ  quite  as  much  as  that  of  those  writers, 
so  much  depends  on  the  peculiar  circumstances  of  each 
case.  In  my  opinion  a  fair  average  can  be  taken  only  by 
the  actual  results  obtained  by  a  large  number  of  the  most 
careful  breeders,  who  keep  their  poultry  in  the  best  and 


A   COMMERCIAL   POINT   OF   VIEW.  9! 

cheapest  way.  I  am  in  candor  bound  to  add,  that  in 
"Chambers'  Information  for  the  People"  it  is  broadly 
laid  down  that  no  hens  will  pay  for  their  food  if  it  is  all 
purchased. 

This  question  is  strictly  a  national  one,  for  it  is  most 
important  to  ascertain  by  actual  experiment  if  eggs  and 
poultry  may  be  produced  by  ourselves  as  cheaply  as  by 
various  nations  immeasurably  behind  us  in  everything 
relating  to  agriculture.  If  Mr.  Geyelin  can  succeed  in 
teaching  Englishmen  that  this  may  be  done,  then  few 
will  deny  his  claim  to  be  fairly  considered  a  national 
benefactor.  At  present  his  task  is  not  an  easy  one.  As 
it  is  really  the  duty  of  every  well-wisher  of  his  country  to 
aid  this  noble  effort  by  every  practical  means,  so  your 
experienced  readers  should  each  contribute,  as  far  as  he 
can,  to  simplify  this  question  by  clearing  up  the  doubts 
and  difficulties  that  surround  it.  Men  are  naturally  timid 
and  shy  of  embarking  their  money  in  any  novel  experi- 
ment of  which  they  have  but  very  scanty  knowledge  ;  and 
which  of  us  can  say  that  he  has  any  knowledge  of  thus 
producing  eggs  and  poultry  commercially  in  England? 
For  the  present  I  shall  say  nothing  about  the  little  animal 
which  is  well  known  to  be  a  decided  commercial  success 
in  Belgium,  where  many  are  largely  engaged  in  breeding, 
feeding,  and  exporting  to  hungry,  wealthy  England  the  — 
OSTEND  RABBIT. 

POULTRY  AND  EGG  COMPANY. 

By  nature  I  am  a  timid  and  cautious  man,  and  dread 
to  see  my  opinion  appear  in  print;  I  feel,  however,  I 


t 

92  POULTRY   BREEDING   IN 

must  make  an  exception  in  favor  of  Mr.  Geyelin,  whose 
interesting  articles  on  poultry-breeding,  published  in  your 
valuable  journal,  I  have  read  with  much  pleasure  and  ad- 
vantage. For  some  years  past  I  had  an  idea  of  breeding 
poultry  on  a  large  scale,  but  the  dread  of  becoming  the 
laughing-stock  of  my  neighbors  in  case  of  failure  has 
hitherto  deterred  me  from  doing  so.  When  I  saw  the 
advertisement  in  your  journal  for  the  formation  of  a 
Poultry-breeding  and  Egg-preserving  Company,  I  deter- 
mined to  come  up  to  London  and  see  Mr.  Geyelin,  with 
a  view  to  elicit  full  particulars,  as  I  consider  that  such  a 
company  would,  if  formed,  supply  me  at  a  trifling  risk 
with  such  practical  information  as  I  could  not  expect  from 
personal  experience  at  a  much  greater  outlay. 

Mr.  Geyelin  has  very  kindly  explained  to  me  his  plans, 
his  mode  of  keeping  accounts,  and  feeding.  In  fact,  he 
has  given  me  such  ample  and  satisfactory  explanations 
that  I  feel  in  justice  bound  to  say  that  if  ever  a  plan 
appeared  to  me  feasible  it  is  that  of  Mr.  Geyelin.  The 
solution  of  the  problem  whether  poultry  can  be  bred  as 
profitably  in  England  as  on  the  Continent  is  of  national 
importance;  it  behooves,  therefore,  all  persons  who  take 
an  interest  in  poultry  breeding  to  contribute  to  some  ex- 
tent towards  the  expense  of  making  the  experiments.  I, 
for  one,  subscribe  for  ten  shares  of  five  pounds  each  ;  and 
let  the  result  prove  even  a  failure,  I  shall  still  consider  it 
a  good  investment,  as  it  will  have  been  the  means  of  ob- 
taining at  least  some  valuable  information  ;  but  should  it, 
on  the  other  hand,  prove  a  success,  it  will  confer  a  great 
benefit  on  the  country.  There  are  opportunities  in  life 
which,  if  allowed  to  pass,  may  never  present  themselves 


A    COMMERCIAL   POINT    OF   VIEW.  93 

again  under  such  favorable  circumstances.  At  the  pres- 
ent moment  there  is  a  gentleman,  not  only  willing,  but 
able,  to  make  the  experiment  on  scientific  principles,  and 
whose  statistics,  if  kept  according  to  the  plan  I  have  seen, 
will  be  so  precise  as  to  become  most  valuable  to  every 
poultry  breeder.  If  we  lose  this  opportunity,  shall  we 
ever  have  the  like  again? 

Shall  it  be  said  that  Englishmen  are  so  little  enterpris- 
ing that  we  prefer  to  purchase  in  foreign  markets  rather 
than  ascertain  at  a  trifling  individual  expense  whether  we 
cannot  supply  our  own  wants  in  the  shape  of  eggs,  poul- 
try, and  rabbits  ?  —  A  SUSSEX  FARMER. 

POULTRY  KEEPING  FROM  A  COMMERCIAL  POINT  OF 
VIEW. 

"  Nemo,"  the  defender  of  "  C.  S.  J.,"  has  my  best 
thanks  for  his  kindly  lecture  as  to  what  is  required  to 
establish  the  success  of  anything  nowadays.  I  do  not 
find  fault  with  his  opinion  as  regards  the  profits  poultry 
breeding  will  yield,  and  in  the  absence  of  any  actual 
statistics  of  my  system  on  a  large  scale,  I  can  only  reiter- 
ate what  I  stated  in  my  reply  to  "  C.  S.  J."  There  are, 
however,  a  few  assertions  with  which  I  beg  to  differ,  even 
with  "  Nemo." 

i  st.  Were  it  not  for  sanguine  minds,  few  improvements 
would  ever  be  carried  out ;  and  were  even  the  minimum 
profits  given,  there  would  still  be  found  many  persons  who 
would,  with  just  as  good  reasoning,  reduce  it  below  zero. 

3d.  The  artificial  hatching  can  be  entirely  dispensed 
with  in  my  system,  as  for  every  one  thousand  hens,  I  can 


94  POULTRY    BREEDING   IN 

rear  at  least  ten  thousand  chickens ;  and  under  any  cir- 
cumstances it  will  only  be  resorted  to  to  hatch  chickens 
when  hens  have  ceased  to  be  broody.  As  to  whether  my 
system  of  artificial  hatching  is  superior  to  that  of  Cantelo 
or  any  other,  I  may  state  that  I  do  not  claim  any  original- 
ity, but  rest  the  success  only  on  the  well-known  law  of 
a  uniform  temperature,  at  which  there  is  not  the  slightest 
difficulty  to  hatch  chickens ;  and  this  uniform  heat  can  be 
maintained  either  by  manual  or  mechanical  means,  which 
are  well  known  to  engineers,  and  which  will  be  described 
in  some  subsequent  number  of  this  journal,  under  the 
laws  of  nature  in  relation  to  poultry  keeping.  The  fail- 
ure of  Cantelo  and  others  cannot  be  ascribed  to  the  hatch- 
ing, but  solely  to  the  rearing  of  the  chickens.  Now,  this 
is  my  system,  and  on  it  I  rest  the  success  of  poultry 
breeding ;  and  though  I  do  not  intend  to  rely  on  artificial 
hatching,  yet  I  shall  entirely  depend  on  artificially  rearing 
all  the  chickens,  whether  hatched  by  a  hen  or  by  an  ap- 
paratus. 

3d.  My  system  of  breeding  poultry,  and  its  profits,  can 
no  more  be  judged  by  the  present  mode  than  railway 
travelling,  when  first  projected,  could  from  the  old  stage- 
coaches. For  its  success  it  will  require  a  staff  of  servants, 
and  a  subdivision  of  labor,  then  a  good  disciplinarian  as 
superintendent ;  and  the  whole  will  form  a  piece  of  mech- 
anism which  will  work  with  the  greatest  precision,  and 
afford  such  statistics  as  will  surprise  sceptics.  To  carry 
this  out  is  a  mere  matter  of  money  and  will,  whether  by 
a  private  individual  or  a  public  company ;  but  the  idea 
of  an  association  of  working  partners  to  attend  to  fowls  is 


A   COMMERCIAL   POINT   OF   VIEW.  95 

simply  ridiculous,  and  I  doubt  whether,  if  they  could  be 
found,  they  would  long  remain  a  united  family. 

4th.  If  "Nemo"  will  take  the  trouble  to  read  the  arti- 
cle on  natural  hatching,  No.  198,  he  will  find  that  I  advo- 
cate natural  hatching  and  artificial  rearing.  Has  it  ever 
occurred  to  him,  in  estimating  the  annual  profit  of  a  hen, 
to  charge  to  her  credit  the  hatching  of  one  or  two  broods  ? 
which  surely  is  more  valuable  than  the  number  of  eggs 
she  could  lay  in  twenty-one  days. 


96  POULTRY   BREEDING   IN 


REPORT  OF  MR.  GEYELIN, 
MAY  17,  1865. 

GENTLEMEN  : 

The  nation  will  owe  you  a  debt  of  gratitude  for  having 
by  your  discriminating  confidence  in  my  plan  proved 
yourselves  the  pioneers  to  an  increase  of  our  national 
wealth  and  comfort. 

The  section  of  the  intended  building  you  have  inspected 
to-day  must  have  convinced  you  that,  whilst  constructed 
on  the  most  economical  plan,  it  yet  combines  all  necessary 
requirements  for  the  health  and  comfort  of  poultry,  and 
the  saving  of  labor. 

We  are  not  about  to  carry  out  any  new  invention  in 
poultry  breeding,  but  merely  a  wise  combination  of  well- 
established  facts ;  individually  the  facts  are  well  known, 
but  a  combination  of  them  applied  to  poultry  breeding 
has  hitherto  escaped  the  notice  of  rural  economists.  For 
instance,  it  is  well  known,  — 

That  earth  is  the  best  and  cheapest  deodorizer. 

That  poultry  manure  is  a  first-rate  fertilizer. 

That  in  moderation  the  gases  generated  by  vegetables 
are  beneficial  to  animal  life,  and  vice  versa. 

That  poultry  require  vegetables,  and  vegetables  manure. 

That  poultry  cannot  thrive  on  a  manure-tainted  ground, 
which  consequently  requires  frequent  renewing. 

That  the  earth  requires  manuring  after  each  crop. 


lf 

A   COMMERCIAL   POINT    OF  VIEW.  97 

V 

Now,  when  the  above  well-known  facts  are  considered 
in  connection  with  poultry  breeding,  it  must  become  evi- 
dent to  the  most  superficial  observer  that  to  render  it  a 
commercial  success,  we  must  follow  more  closely  the  great 
teachings  of  Nature :  in  truth,  the  animal  and  vegetable 
kingdoms  are  so  closely  allied,  and  so  dependent  the  one 
on  the  other,  that  to  treat  each  as  a  distinct  undertaking 
must  necessarily  increase  the  expense  of  production,  and 
consequently  decrease  the  profit. 

I  will  now  briefly  review  poultry  breeding  and  vegeta- 
ble growing  as  separate  undertakings,  in  a  commercial 
point  of  view,  in  order  to  show  that  in  sound  rural  econ- 
omy the  two  ought  to  be  combined,  both  for  sanitary  and 
economical  purposes. 

POULTRY  BREEDING. 

In  any  establishment  where  large  numbers  of  poultry 
are  kept,  the  ground  must  often  be  renewed  to  prevent  it 
getting  tainted  ;  this  requires  labor  and  materials.  Now, 
there  is  only  one  material  which  combines  all  the  require- 
ments for  the  floor  of  a  poultry  home,  and  with  which 
Providence  has  supplied  us  bountifully,  namely,  earth. 
It  is  composed  of  all  the  necessary  materials  to  the  an- 
imal economy  of  the  poultry ;  it  is  of  a  deodorizing 
nature ;  and,  when  tainted  with  the  manure,  becomes 
a  valuable  fertilizer ;  but  even  earth  can  absorb  but  a 
moderate  amount  of  decaying  matters  without  losing  its 
valuable  properties;  and,  in  this  again,  Nature  teaches 
us  that  what  is  beneficial  in  moderation  becomes  injurious 
in  excess.  Then  comes  the  question  of  a  cheap  supply 
7 


9  POULTRY   BREEDING   IN 

of  earth,  and  of  the  disposal  of  the  tainted  without  caus- 
ing a  nuisance  by  its  accumulation.  In  this,  also,  Nature 
comes  to  our  assistance  :  we  know  that  by  growing  vege- 
tables in  manure-tainted  land  they  absorb  and  feed  on  the 
noxious  gases,  and  give  out  in  return  oxygen  gas,  so  es- 
sential to  the  health  of  animal  life.  Thousands  of  tons 
of  manure,  decaying  vegetable  and  animal  matters,  are 
annually  buried  in  the  earth ;  and  yet  how  sweet  the  air 
of  the  fields  !  Therefore,  if  by  growing  vegetables  we  can 
convert  an  expensive  and  objectionable  material  into  a 
beneficial  and  profitable  one,  should  we  not  be  to  blame 
were  we  not  to  take  advantage  of  what  we  are  offered  by 
Nature  ?  Next  comes  the  land  necessary  for  the  poultry 
homes.  In  a  sanitary  point  of  view,  these  buildings  ought 
to  stand  at  least  fifty  feet  apart,  to  allow  for  an  efficient 
supply  of  fresh  air,  light,  and  sun ;  ought  we  to  lose  the 
advantage  of  rendering  profitable  land  so  conveniently 
situated,  when  three  fourths  of  the  poultry  food  should 
consist  of  green  vegetables?  The  poultry  homes  must 
also  be  heated  by  hot-water  pipes  in  winter ;  and  why 
should  we  not  render  them  serviceable  in  summer  for 
irrigating  or  watering  the  land  between  the  buildings? 
Lastly,  why  should  the  laborers  of  the  poultry  estab- 
lishment not  be  profitably  employed  in  their  leisure  time 
in  attending  on  the  adjacent  land  ? 

VEGETABLE  GROWING  OR  MARKET  GARDENING, 

I  believe,  is  generally  admitted  to  be  highly  profitable, 
and  that  a  quick  succession  of  crops  can  only  be  obtained 
from  a  plentiful  supply  of  rich  manure. 


A   COMMERCIAL   POINT    OF   VIEW.  99 

A  market  gardener  is  obliged  to  'purchase  his  manure, 
to  pay  labor,  rent,  and  taxes ;  he  has  no  valuable  use  for 
his  waste  or  weeds  ;  the  worms  and  slugs  are  destructive 
to  his  crops,  and  in  dry  weather  he  is  either  obliged  to 
incur  great  expenses  for  watering,  or  sustain  the  destruc- 
tion of  his  plants. 

POULTRY  BREEDING  AND  VEGETABLE  GROWING. 

Poultry  breeding  and  vegetable  growing  ought,  there- 
fore, to  be  carried  on  conjointly,  as  the  waste,  weeds, 
inferior  vegetables,  worms,  and  slugs  are  valuable  food 
for  poultry  ;  and  the  profit  derived  from  choice  vegetables 
ought  to  pay  for  the  poultry's  keep ;  under  any  circum- 
stances this  plan  cannot  be  considered  mere  theory,  as  it 
must  be  obvious  that  where  both  branches  are  profitable 
separately,  they  must  be  still  more  so  carried  on  conjointly 
and  contiguously 

ESTIMATE  OF  REVENUE  AND  EXPENSES 

For  the   Tear    beginning   July  I,   1865,  and  ending 
Jzme  i,   1866. 

EXPENSES. 

£      s.   d. 
Cost  of  Buildings  * 500    o    o 

Cost  of  Plant  and  Materials  .  .  .  .  .  300  o  o 
Cost  of  Stock  as  per  annexed  Details  .  .  .  .  125  o  o 
Food  and  Working  Expenses  .  .  .  .  .  889  10  o 

Total    .        ...        .        .        .        .        .         £1,814  10    o 

*  As  at  present  projected,  the  building  will  be  three  hundred 
feet  long,  and  contain  fifty  homes  for  fowls,  and  fifty  for  chickens ; 
every  home  will  consist  of  two  rooms,  one  open  and  one  closed, 
each  twelve  feet  long  and  three  feet  wide. 


IOO 


POULTRY  BREEDING  IN 


REVENUE. 

£ 
Value  of  Buildings 500 

Value  of  Plant  and  Materials 300 

Value  of  Old  Stock 125 

Value  of  Young  Stock .  2,500 


s.   d. 
o    o 


From  Eggs 


Deduct  Expenses 
Leaving  a  Net  Profit  of 


.     416  13    4 

£3,841  13    4 
.  1,814  10    o 


£2,027    3    4 


PROPOSED  STOCK. 

LAYING  STOCK. 
Cocks.  Hens. 

—    400    Common  Fowls,  at  35.  each 

BREEDING  STOCK. 


I 

6 

Creve  Coeur 

I 

6 

La  Fleche 

i 

6 

Houdan 

I 

3 

Dorkings,  gray 

I 

3 

"          partridge 

I 

3 

Cochins,  buff 

I 

3 

"         partridge 

I 

3 

Bramahs,  light 

I 

3 

dark 

I 

3 

Spanish,  black 

I 

3 

Hamburghs,  golden 

I 

3 

"           silver 

I 

3 

Poland,  black 

I 

3 

"        golden 

Which  will  produce 
about  6120  Eggs  for 
hatching,  taken  at 
an  average  of  120 
Eggs  for  each  Hen 
per  annum,  and  al- 
lowing 1 1 20  Eggs 
for  casualties,  will 
give  5000  Chickens. 


60    o    o 


14      51  =  65  Birds,  at  205.  each 
Total  Cost  of  Stock    , 


65    o    o 
£125    o    o 


A   COMMERCIAL   POINT1  CftP  V?EW.    JjJ  '*''>''  ttHjJ 

As  the  Company's  object  is  to  sell  eggs  as  well  as  rear 
poultry,  the  proportion  of  the  above  laying  stock  to  the 
breeding  stock  will  be  found  the  most  economical.  Tak- 
ing the  average  of  eggs  from  a  hen  to  be  one  hundred  and 
twenty  per  annum,  this  gives  about  fifty  thousand  eggs 
from  the  laying  stock,  besides  hatching  about  five  thou- 
sand eggs  from  the  breeding  stock,  allowing  even  only  one 
sitting  per  annum  to  each  hen  ;  and  as  chickens  begin  to 
lay  at  six  months  old,  and  making  a  fair  allowance  for 
male  birds,  we  may  anticipate  fifty  thousand  eggs  from 
them  within  the  next  twelve  months. 

WORKING. 

EXPENSES. 

£    s.    d. 
Keep  of  465  Old  Birds,  at  65.  per  head        .        .        .      139  10    o 

Keep  of  5,000  Chickens  till  twelve  months  old,  at  35. 

per  head 75°    °    o 


889  10  o 
REVENUE. 

100,000  Eggs,  at  id.  each 416  13  4 

5,000  Chickens,  at  IDS.  each 2,500    o  o 


2,916  13    4 
Deduct  above  Expenses      .        .        .        .        .      889  10    o 


Leaving  a  Net  Profit  of      ....         £2,027  10    o 

Thus  taking  the  cost  price  of  the  parent  birds  at  twenty 
shillings  each,  and  the  young  ones  only  at  ten  shillings 
each,  we  obtain  in  the  first  year  a  most  valuable  stock, 
part  of  which  we  can  dispose  of,  as  well  as  the  stock  of 
common  fowls. 


BREEDING   IN 


In  the  foregoing  I  have  made  no  allusion  to  artificial 
hatching,  which  can  be  entirely  dispensed  with  in  an 
establishment  where  the  object  is  not  to  rear  poultry 
only,  but  also  to  produce  eggs  for  the  market  ;  and  you 
will  perceive  that  the  commercial  success  does  not  depend 
on  artificial  hatching,  but  on  a  judicious  system  of  housing, 
feeding,  and  rearing  poultry  ;  yet  we  shall  avail  ourselves 
of  artificial  hatching  at  a  period  of  the  year  when  it  is 
highly  profitable  to  hatch  chickens,  and  at  a  time  when 
hens  are  not^  broody  ;  but  even  at  the  most  inclement 
season  I  anticipate  that  we  shall  have  a  great  number 
of  broody  hens,  on  account  of  the  genial  temperature  we 
shall  be  able  to  maintain  in  the  building. 

As  regards  the  provisions  made  to  rear  chickens  with 
less  casualties  than  by  the  present  system,  I  doubt  not 
that  they  will  prove  as  satisfactory  as  they  are  eco- 
nomical. 

I  remain,  Gentlemen, 

Your  obedient  Servant, 

GEO.  K.  GEYELIN. 


A   COMMERCIAL   POINT   OF  VIEW.  103 


REPORT   OF  MR.    GEYELIN 

,  ON 

THE  POULTRY  ESTABLISHMENTS  IN  FRANCE. 

JULY  10,  1865. 

GENTLEMEN  : 

Having  at  your  request  undertaken  a  journey  to 
France  with  a  view  to  promote  the  interest  of  our 
Company,  I  now  beg  to  lay  before  you  my  observa- 
tions on  the  subject,  and  which  for  more  conciseness 
I  have  arranged  under  the  following  headings:  — 

1.  The  Object  of  the  Voyage. 

2.  Natural  and  Artificial  Incubation. 

3.  Rearing  Poultry  in  France. 

4.  Fattening  and  Feeding. 

5.  Killing  and  Dressing. 

6.  Utilizing  the  Waste  Products. 

7.  The  System  of  Selling. 

8.  The  Distinct  Breeds. 

9.  Caponage  and  Virgin  Gocks. 

10.  Opinions  on  my  System  of  Poultry  Breeding  and 

Rural  Economy. 

11.  Analysis  of  my  Observations. 


IO4  POULTRY   BREEDING   IN 


i.    THE  OBJECT  OF  THE  VOYAGE. 

The  primary  object  of  the  voyage  was  to  ascertain 
everything  connected  with  poultry  breeding  in  France, 
which  might  assist  in  promoting  the  success  of  our 
undertaking ;  also  to  inquire  into  the  truth  of  numerous 
assertions  in  the  public  papers,  that  there  existed  in  the 
vicinity  of  Paris  most  extensive  Gallinocultural  estab- 
lishments, which  by  their  particular  system  of  artificial 
incubation,  rearing,  and  feeding  poultry  on  horseflesh, 
realized  in  one  instance,  viz.,  in  that  of  M.  de  Soras, 
upwards  of  £40,000  per  annum.  I  need  scarcely  say 
that,  after  the  most  searching  investigation  within  a 
radius  of  forty  miles  of  Paris,  my  opinion  has  been 
fully  confirmed  that  such  establishments  do  not  nor 
can  possibly  exist;  moreover,  I  can  now  firmly  assert 
that  there  is  not  one  establishment  in  existence  within 
fifty  miles  of  Paris  where  poultry  breeding  is  carried 
on  otherwise  than  on  the  old  farm  system  ;  in  fact,  as 
you  will  perceive  hereafter,  I  have  spared  neither  time 
nor  expense  in  this  inquiry :  yet,  although  I  have  been 
unable  to  trace  anything  like  a  system  in  poultry  breed- 
ing in  France  at  all  approaching  to  that  we  are  about 
to  carry  out,  it  cannot  be  denied  that  I  have  obtained 
very  valuable  information,  which  will,  no  doubt,  prove 
of  great  advantage  to  our  Company :  moreover,  I  ob- 
served such  startling  novelties  connected  with  poultry 
breeding  in  France,  that  I  deemed  it  to  the  interest  of 
our  society  that  at  least  two  of  the  directors  should 
come  there  also  to  enable  them  to  corroborate  this 


A   COMMERCIAL   POINT    OF   VIEW.  1 05 

report,  which  otherwise  might  have  borne  the  appear- 
ance of  exaggeration  in  many  respects,  and  perhaps 
have  still  left  a  doubt  in  the  mind  of  many  persons 
whether  I  really  made  all  possible  inquiries  into  the 
truth  of  the  reported  existence  of  Gallinocultural  estab- 
lishments in  France. 

I  will  now  briefly  relate  the  steps  I  have  taken  to 
inquire  into  this  matter.  At  the  Jardin  des  Plantes  of 
Paris,  which  corresponds  to  our  Zoological  Society  in 
Regent's  Park,  also  at  the  Acclimatation  Society  in  the 
Bois  de  Boulogne,  where  the  various  breeds  of  poultry 
form  an  important  object,  the  existence  of  any  such 
Gallinocultural  establishments  in  France  was  totally  un- 
known ;  and  they  observed  very  justly  that  if  any  such 
really  were  to  exist,  they  would  be  the  first  to  know 
of  it.  Next  I  called  three  consecutive  market  days  at 
the  wholesale  poultry  market,  La  Vallee,  Paris,  where 
all  the  poultry,  dead  or  alive,  forwarded  from  the  vari- 
ous parts  of  France,  is  sold  by  auction  from  five  till 
nine  o'clock  in  the  morning.  Several  agents  and  poul- 
terers made  inquiries  for  me  of  poultry  merchants  from 
the  different  parts  of  France,  but  with  the  same  result. 
I  made  further  inquiries  at  the  dead  poultry  market  at 
the  Halles  Centrales,  also  of  a  number  of  fancy  poul- 
try dealers,  but  all  to  no  purpose ;  a  few  days  later,  on 
calling  again  at  the  Jardin  d'Acclimatation,  Monsieur 
A.  Geoffroy  St.  Hilaire,  the  director,  told  me  that  a 
friend  of  his  had  informed  him  that  such  an  establish- 
ment really  did  exist  at  Mouy,  near  Beauvais  in  Pi- 
cardie,  and  he  gave  me  his  card,  and  the  following  in 
writing,  adding,  however,  that  he  did  not  believe  in  it, 


IO6  POULTRY   BREEDING   IN 

and  that  he  should  feel  obliged  by  my  communicating 
to  him  the  result  of  my  investigation :  — 

"  They  tell  me  that  M.  de  Soras  has  at  Mouy,  near 
to  B.,  a  large  poultry-breeding  establishment;  but  if 
my  inquiries  are  right  he  ought  to  have  at  Mouy  12,000 
fowls,  with  which  he  supplies  the  Paris  markets." 

I  then  telegraphed  the  following:  "  De  Soras,  M. 
(express)  B.  Have  you  an  establishment  for  poultry 

breeding?     Reply  by  return  of  mail. 

GEYELIN." 

At  the  same  time  I  posted  a  letter  to  the  same  effect, 
and  asking  permission  to  visit  the  establishment.  The 
reply  to  the  telegram  was  —  not  known;  the  letter  as 
yet  has  not  been  returned ;  but  to  make  the  inquiry 
triply  sure,  I  started  myself  for  Mouy ;  arrived  at  Reil 
Junction,  I  was  informed  that  such  an  establishment 
really  did  exist  at  Mouy,  and  within  half  a  mile  of  the 
railway  station,  which  news  delighted  me,  to  know 
that  my  journey  was  not  like  a  wild-goose  chase ;  there- 
fore, on  arriving  at  Mouy,  I  proceeded  at  once  to  the 
poultry  establishment,  but  not  of  M.  de  Soras,  whose 
name  is  not  even  known  to  any  person  in  that  neigh- 
borhood, but  of  M.  Manoury,  ^leveur  a  Angy  pres 
Mouy,  to  whom  I  briefly  related  the  object  of  my  call. 
I  was  received  with  every  courtesy,  and  informed  that 
he  knew  of  no  such  name  as  M.  de  Soras,  nor  of  any 
establishment  of  the  kind,  but  that  he  devoted  his  time 
to  rearing  some  five  thousand  heads  of  poultry  per 
annum  ;  he  neither  fed  them  on  horseflesh  nor  supplied 
the  markets  of  Paris ;  that  he  sold  none  but  pure  breeds, 


A   COMMERCIAL   POINT    OF   VIEW.  107 

and  those  to  gentlemen  and  fancy  poultry  dealers  ;  never- 
theless, that  his  system  of  hatching,  rearing,  and  feeding 
was  so  different  to  that  adopted  by  others  that  it  might 
possibly  have  given  rise  to  those  exaggerated  reports ; 
after  which  he  conducted  me  over  his  establishment, 
and  explained  most  minutely  the  system  he  has  adopted, 
which,  however,  I  need  not  explain  in  this  part,  as  I 
shall  have  to  refer  to  it  under  the  several  headings.  I 
will  now  conclude  by  adding,  that  I  have  visited  all 
those  places  in  France  so  justly  famed  for  their  poultry, 
and  from  which  those  celebrated  breeds  of  Houdan,  La 
Fleche,  and  Creve  Coeur  are  obtained,  where,  also,  I 
met  with  the  utmost  courtesy  in  my  inquiries,  though 
I  had  been  informed  that  the  farmers  never  explained 
or  showed  their  system  of  poultry  rearing  to  any  one, 
which  possibly  may  be  true  as  regards  their  countrymen. 

2.     NATURAL  AND  ARTIFICIAL  INCUBATION. 

Of  artificial  incubation  I  have  observed  four  different 
systems,  which,  although  said  to  answer  well,  are  yet 
far  from  being  applicable  to  hatching  in  a  commercial 
point  of  view.  It  matters,  indeed,  very  little  what  sys- 
tem is  adopted,  provided  the  heat  is  maintained  at  an 
even  temperature :  to  obtain  this,  various  regulators 
have  been  invented,  but  none  of  which  can  as  yet  dis- 
pense with  personal  care.  They  all  say  that  their 
regulators  are  perfect  if  the  temperature  of  the  room 
can  be  kept  at  the  same  degree  of  heat  during  incuba- 
tion ;  that  then  they  can  regulate  the  heat  of  the  incuba- 
tor to  any  given  degree ;  but  as  such  conditions  of  a 


108  POULTRY   BREEDING   IN 

uniform  temperature  are  impossible  to  maintain,  con- 
sidering the  variations  in  the  temperature  of  the  atmos- 
phere, I  consider  artificial  hatching  too  expensive  for 
ordinary  purposes,  and  only  to  be  adopted  at  certain 
times  of  the  year,  and  then  only  in  establishments  where 
the  heat  can  be  maintained  at  a  uniform  temperature, 
day  and  night,  by  personal  care. 

At  the  Jardin  des  Plantes,  in  Paris,  the  manager  of 
the  poultry  department,  M.  Vallee,  employs  an  ap- 
paratus of  his  own  invention,  which  he  has  patented, 
and  for  which  he  has  obtained  prizes  at  two  exhibitions. 
The  principle  consists  of  water  heated  by  means  of  a 
lamp  as  a  medium  for  hatching :  the  temperature  is 
regulated  by  admitting  more  or  less  cold  air  by  means 
of  a  valve  opened  or  closed  by  a  mercury  float. 

At  the  Jardin  d'Acclimatation  two  systems  of  artificial 
incubation  are  in  use,  and  although  both  are  on  the  hot- 
water  principle,  yet  they  differ  materially :  the  one  is 
heated  by  means  of  a  lamp,  and  the  temperature  regulated 
by  a  valve  admitting  more  or  less  cold  air,  and  which 
is  effected  by  a  piston  acted  upon  by  the  expansion  or 
condensation  of  air  under  different  temperatures ;  the 
other  consists  merely  of  a  zinc  box  covered  with  non- 
conducting materials.  This  apparatus  requires  neither 
lamp,  regulator,  or  thermometer;  the  hot  water  is  re- 
newed every  twelve  hours ;  and  it  is  said  to  answer 
admirably.  The  eggs  are  placed  in  a  drawer  under- 
neath the  water  tank,  but  I  cannot  help  thinking  that 
with  an  atmospheric  temperature  at  or  below  freezing, 
point  it  would  be  very  difficult  to  prevent  the  rapid 
cooling  of  the  water. 


A   COMMERCIAL   POINT   OP  VIEW.  109 

The  next  and  last  system  of  artificial  hatching  I  shall 
notice  is  that  shown  to  me  by  M.  Manoury  at  Mouy. 
It  consists  of  an  ordinary  wine  cask  lined  on  the  inside 
with  plaster  of  Paris.  In  this  cask  several  trays  with 
eggs  are  suspended,  and  the  top  of  the  cask  is  provided 
with  a  certain  number  of  vent-holes  for  admitting  air, 
which  is  regulated  by  means  of  vent-pegs :  the  cask  is 
surrounded  to  the  top  with  a  thickness  of  about  four 
feet  of  horse  manure.  Though  I  am  assured  that  this 
principle  answers  well,  I  entertain  serious  doubts  about 
it  for  the  same  reasons  as  before  stated. 

The  Natural  Hatching 

Differs  entirely  from  what  I  ever  saw  before,  and  in 
some  parts  of  France  forms  a  special  trade  carried  on 
by  persons  called  couveurs,  or  hatchers.  These  hatch 
for  farmers  at  all  times  of  the  year  at  so  much  per 
egg,  or  purchase  the  eggs  in  the  market,  and  sell  the 
chickens,  as  soon  as  hatched,  from  threepence  to  six- 
pence each,  according  to  the  season  of  the  year.  This 
system  may  aptly  be  called  a  living  hatching  machine, 
and,  in  my  opinion,  it  is  the  very  best  and  cheapest 
way  of  hatching,  as  will  be  seen  by  the  following  de- 
scription :  — 

The  Hatching-Room 

Is  kept  dark,  and  at  an  even  temperature  in  summer 
and  winter.  In  this  room  a  number  of  boxes,  two  feet 
long,  one  foot  wide,  and  one  foot  six  inches  deep,  are 
ranged  along  the  walls.  These  boxes  are  covered  in 


HO  POULTRY   BREEDING    IN 

with  lattice  or  wire  work,  and  serve  for  turkeys  to  hatch 
any  kind  of  eggs.  Similar  boxes,  but  of  smaller  dimen- 
sions, are  provided  for  broody  fowls.  The  bed  of  the 
boxes  is  formed  of  heather,  straw,  hay,  or  cocoa  fibres ; 
and  the  number  of  eggs  for  turkeys  to  hatch  is  two  dozen, 
and  one  dozen  for  hens. 

At  any  time  of  the  year,  turkeys,  whether  broody  or 
not,  are  taught  to  hatch  in  the  following  manner :  Some 
addled  eggs  are  emptied,  then  filled  with  plaster  of  Paris, 
then  placed  into  a  nest;  after  which  a  turkey  is  fetched 
from  the  yard,  and  placed  on  the  eggs,  and  covered  over 
with  lattice :  for  the  first  forty-eight  hours  she  will  en- 
deavor to  get  out  of  her  confinement,  but  soon  becomes 
reconciled  to  it,  when  fresh  eggs  are  substituted  for  the 
plaster  of  Paris  ones ;  they  will  then  continue  to  hatch, 
without  intermission,  from  three  to  six  months,  and  even 
longer  ;  the  chickens  being  withdrawn  as  soon  as  hatched, 
and  fresh  eggs  substituted :  after  the  third  day  the  eggs 
are  examined,  and  the  clear  eggs  withdrawn,  which  are 
then  sold  in  the  market  for  new  laid ;  but,  as  they  may  be 
soiled  or  discolored  from  having  been  sat  upon,  they  clean 
them  with  water  and  silver-sand  to  restore  their  original 
whiteness. 

The  turkeys  are  taken  off  their  nest  once  a  day,  to  feed, 
and  to  remove  their  excrements  from  the  nest ;  but,  after 
a  while,  they  cease  self-feeding,  when  it  is  necessary  to 
cram  them,  and  give  them  some  water  once  a  day. 

Amongst  some  places  I  visited,  in  company  with  two 
of  your  shareholders,  may  be  mentioned  the  farm  of 
Madame  La  Marquise  de  la  BrifTe,  Chateau  de  Neuville, 
Gambais,  near  Houdan,  where  we  observed  twelve  tur- 


A   COMMERCIAL   POINT   OF   VIEW.  Ill 

keys  hatching  at  the  same  time  ;  here,  also,  we  witnessed 
the  rearing  and  fattening,  which  will  be  alluded  to  here- 
after. In  another  place,  —  that  of  Mr.  Auche,  of  Gambais, 
a  hatcher  by  trade,  —  we  observed  sixty  turkeys  hatching 
at  the  same  time. ;  and  we  were  informed  that,  during 
winter  and  early  spring,  he  had  sometimes  upwards  of 
one  hundred  hatching  at  the  same  time,  and  that  each 
turkey  continued  hatching  for  at  least  three  months.  At 
the  farm  of  Mr.  Louis  Mary,  at  St.  Julien  de  Faucon, 
near  Lizieux,  in  Calvados,  I  saw  a  turkey  that  was  then 
sitting,  and  had  been  so  upwards  of  six  months ;  and  as  I 
considered  it  rather  cruel,  the  hatcher,  to  prove  the  con- 
trary, took  her  off  the  nest,  and  put  her  in  the  meadow, 
and  also  removed  the  eggs ;  the  turkey,  however,  to  my 
surprise,  returned  immediately  to  her  nest,  and  called  in 
a  most  plaintive  voice  for  her  eggs  ;  then  some  eggs  were 
placed  in  a  corner  of  the  box,  which  she  instantly  drew 
under  her  with  her  beak,  and  seemed  quite  delighted. 
Moreover,  I  was  informed  that  it  was  of  great  economical 
advantage  to  employ  turkeys  to  hatch,  as  they  eat  very 
little,  and  get  very  fat  in  their  state  of  confinement,  and 
therefore  fit  for  the  market  any  day. 

3.    THE  REARING  OF  POULTRY. 

It  seems  strange  that  although  in  all  countries  the  great 
difficulty  of  poultry  breeding  is  the  successful  rearing, 
that  no  adequate  means  have  ever  been  devised  to  coun- 
teract the  influence  of  climates.  In  France,  like  here,  a 
cold  or  wet  spring  is  equivalent  to  a  great  loss  in  poultry, 
and  it  seems  to  be  admitted  everywhere  that  cold  and  wet 


112  POULTRY   BREEDING    IN 

do  not  agree  with  poultry ;  therefore,  were  it  not  for  some 
novelties  I  observed  in  the  rearing,  to  which  I  shall  allude 
presently,  I  might  well  have  said  that  their  system  is  no 
better  than  our  own  ;  in  fact,  they  show  an  utter  disregard 
of  all  sanitary  considerations ;  and  without  wishing  to 
particularize  any  establishment,  whether  public  or  private, 
I  may  state  that  even  the  best  conducted  left  room  for 
great  improvement  in  this  respect.  In  some  parts  of 
France,  where  poultry  breeding  is  carried  on  as  a  trade, 
they  seldom  allow  a  hen  to  lead  the  chickens  after  being 
hatched,  as  the  hen  is  more  valuable  for  laying  eggs ;  but 
they  intrust  this  office  either  to  capons  or  turkeys,  who 
are  said  to  be  far  better  protectors  to  the  chickens  than  a 
hen  :  they  require,  however,  a  certain  amount  of  schooling 
preparatory  to  being  intrusted  with  their  charge,  and 
which  consists  in  this  :  When  a  turkey  has  been  hatching 
for  some  months,  and  shows  a  disposition  to  leave  off,  a 
glassful  of  wine  is  given  her  in  the  evening,  and  a  num- 
ber of  chickens  are  substituted  for  the  eggs ;  on  waking 
in  the  morning,  she  kindly  takes  to  them,  and  leads  them 
about,  strutting  amidst  a  troop  of  seventy  to  one  hundred 
chickens  with  the  dignity  of  a  drum-major.  When,  how- 
ever, a  troop  leader  is  required  that  has  not  been  hatching, 
such  as  a  capon  or  a  turkey,  then  it  is  usual  -to  pluck 
some  of  their  feathers  from  the  breasts,  and  to  give  them 
a  glass  of  wine,  and,  whilst  in  a  state  of  inebriation,  to 
place  some  chickens  under  them :  on  getting  sober  the 
next  morning,  they  feel  that  some  sudden  change  has 
come  over  them ;  and  as  the  denuded  part  is  kept  warm 
by  the  chickens,  they  take  also  kindly  to  them. 

Another  important  matter  in  rearing  poultry  is  their 


A   COMMERCIAL   POINT   OF  VIEW.  113 

feeding,  which  differs  also  very  much  with  our  own,  but 
which  I  shall  have  to  notice  under  a  subsequent  heading. 
In  conclusion,  I  feel  in  justice  bound  to  say  that  these 
artificial  living  protectors  are  most  efficient  to  shelter 
chickens  in  the  daytime,  and  in  the  evening  they  are 
placed  with  their  charge  in  a  shallow  box  filled  with  hay, 
from  which  they  do  not  move  till  the  door  of  the  room  is 
opened  next  morning.  I  must  not  omit  to  mention  that 
the  chickens  are  not  intrusted  to  the  mother,  or  a  leader, 
before  they  are  a  week  old,  and  then  only  in  fine  weather. 

4.    FEEDING  AND  FATTENING. 

The  system  of  feeding  poultry  in  France  is  far  more 
judicious  than  our  own ;  and  I  may  safely  assert  that  I 
have  not  noticed  a  single  instance  of  poultry  being  fed  on 
whole  grain,  as  it  is  the  case  with  us.  On  inquiring  the 
reason  why  they  fed  by  meal  made  into  a  stiff  paste,  I 
was  informed  that  whole  grain  would  be  too  expensive, 
produce  less  eggs,  too  much  fat,  and  cause  more  disease 
when  the  fowls  are  fed  ad  libitum,  so  as  to  completely 
fill  their  crop,  which  renders  the  digestion  difficult.  The 
food  is  mostly  composed  of  about  one  half  bran  and  one 
half  buckwheat,  barley,  or  oatmeal  made  into  a  stiff 
paste,  with  which  the  fowls  are  fed  twice  a  day,  namely, 
at  sunrise  and  sunset ;  this  diet  is  given  indiscriminately 
to  old  and  young.  In  some  farms,  where  the  poultry 
have  not  the  run  of  meadows,  they  are  provided  with 
a  certain  amount  of  animal  and  vegetable  food,  which 
system  is  so  consonant  with  my  own  notion  that  I  will 
now  describe  that  followed  at  an  establishment  already 
8 


114  POULTRY   BREEDING   IN 

noticed.  All  the  waste  of  butchers'  shops  are  obtained 
at  the  expense  of  collecting  them  ;  these  are  boiled,  the 
fat  skimmed  off,  which,  when  coagulated,  is  with  the 
waste  finely  minced,  and  mixed  with  the  meal ;  after 
which  the  waste  of  the  kitchen  garden,  such  as  cabbage- 
stalks,  are  boiled  in  the  liquid,  and  mixed  with  bran,  sour 
poultry  food,  &c.,  which  is  then  given  to  the  pigs,  who 
thrive  admirably  on  it.  Buckwheat  is  considered  prefer- 
able to  all  other  grains  as  a  stimulant  to  laying  eggs,  and 
in  winter  a  certain  amount  is  given  whole.  The  chickens, 
for  the  first  week  after  being  hatched,  and  in  winter  for  a 
much  longer  time,  are  fed  by  hand  on  barley-meal  mixed 
with  milk,  stale  bread  soaked  in  water,  and  green  food 
finely  chopped. 

The  Fattening  of  Poultry 

Whilst  the  rearing  is  carried  on  by  farmers,  the  fatten- 
ing forms  quite  a  special  trade,  and  chiefly  in  the  hands 
of  cottagers,  who  purchase  the  chickens  either  from  farm- 
ers or  in  the  market ;  moreover,  it  is  the  exclusive  trade 
of  a  few  villages  in  each  poultry  breeding  district,  such  as 
Goussainville,  de  Saint  Lubin,  de  la  Haye,  &c.,  near 
Houdan,  Villaine,  and  Boce,  near  La  Fleche  au  Mans ; 
also  some  hamlets  near  Saint  Pierre  Dive,  Lizieux,  Cal- 
vados. In  these  localities  the  system  of  fattening  differs, 
however ;  the  one  consists  of  liquid  cramming  with  bar- 
ley-meal and  milk,  given  by  means  of  a  funnel  introduced 
into  the  throat  of  the  fowl  three  times  a  day ;  this  process 
is  exceedingly  expeditious,  as  one  person  can  easily  cram 
at  the  rate  of  sixty  fowls  per  hour,  and  the  fattening  lasts 
from  fourteen  days  to  three  weeks,  according  to  the  dis- 


A   COMMERCIAL   POINT    OF  VIEW.  115 

tt 

position  of  the  chicken  to  take  fat ;  the  selection  of  the 
fattening  stock  requires  some  judgment,  as  some  chickens 
are  constitutionally  too  weak,  and  others  have  not  the 
frame  to  receive  fat.  This  system  of  liquid  cramming  is 
principally  adopted  in  the  neighborhood  of  Houdan ;  and 
to  give  an  idea  of  the  importance  of  this  trade,  I  will  now 
give  a  short  extract  from  the  pamphlet  I  was  kindly  pre- 
sented with  from  a  most  intelligent  agriculturist,  Monsieur 
De  la  Fosse,  Proprietaire  a  Orval,  Goussainville  prds 
Houdan :  — 

"  It  is  to.  be  desired  that  our  excellent  and  pure  breed 
of  Houdan  should  be  propagated  in  every  other  country 
as  much  as  it  is  in  our  own,  where  the  poultry  trade  has 
taken  such  a  development  that  it  forms  one  of  the  princi- 
pal sources  of  riches.  A  few  exact  statistics  of  this  trade 
in  our  immediate  neighborhood  will  give  a  correct  idea 
of  its  importance.  At  the  markets  of  Houdan,  Dreux, 
and  Nogent  le  Roi,  there  are  sold  annually  upwards  of 
six  million  heads  of  FAT  poultry,  namely :  — 


Per  Week. 

Per  Month. 

Per  Year. 

Houdan     .     . 

.     40,000 

l6o,000 

1,920,000 

Dreux  .     .     . 

.     50,000 

200,000 

2,400,000 

Nogent  le  Roi 

.    35,000 

140,000 

I,68o,000 

Total 6,000,000" 

This  does  not  include  the  sale  of  chickens  and  poultry, 
which  forms  a  separate  trade. 

Monsieur  De  la  Fosse  also  deprecates  the  use  of  fat  for 
fattening  purposes,  as  it  deteriorates  the  fineness  and 
flavor  of  the  flesh.  In  the  districts  of  Le  Mans  and  Nor- 
mandy, the  fattening  is  performed  by  dry  cramming,  viz. : 


Il6  POULTRY   BREEDING   IN 

the  meal  of  barley  and  buckwheat  is  made  into  a  stiff 
paste  with  milk  and  water,  then  formed  into  pills  two 
inches  long  and  half  an  inch  in  diameter  ;  these  are  dipped 
into  water,  and  forced  into  the  throat  of  the  fowl,  until 
the  crop  is  filled,  twice  a  day ;  it  is,  however,  of  impor- 
tance not  to  cram  a  fowl  until  she  has  digested  the  pre- 
vious meal,  as  otherwise  it  might  produce  inflammation 
and  death. 

A  most  ill-founded  notion  prevails  with  all  fatteners  — 
that  poultry  will  fatten  much  quicker  without  light  or 
ventilation,  and  without  ever  removing  their  excrements, 
which  makes  these  places  most  offensive  and  unhealthy ; 
no  other  reason  could  be  assigned  to  me  than  that  they 
were  quite  sure  that  the  smell  of  the  excrements  stimu- 
lated the  fattening ;  in  this  there  is  about  as  much  reason 
as  in  the  notion  our  farmers  used  to  entertain  that  pigs 
could  only  thrive  in  filth.  In  one  place,  however,  which 
I  visited  in  company  with  Monsieur  Noel,  proprietor  of 
the  Lion  d'Or  at  La  Fleche,  a  most  intelligent  man,  and 
himself  a  large  farmer,  the  cottager  had  provision  made 
for  the  excrements  to  fall  through  the  floor  of  the  pen ; 
and  on  pointing  out  the  innovation,  he  prided  himself  on 
his  invention,  as,  said  he,  I  can  now  remove  the  manure, 
and  the  feathers  of  the  fowls  get  less  dirty,  and  the  birds 
have  also  more  air.  This,  surely,  is  a  step  in  the  right 
direction. 

5.    KILLING  AND  DRESSING. 

This  also  is  a  speciality,  carried  on  by  men  called 
Tueurs  et  Appreteurs;  they  are  astonishingly  expert  in 
their  business ;  and  unless  witnessed,  as  we  have  done,  it 


A   COMMERCIAL   POINT   OF   VIEW.  117 

would  appear  incredible  that  one  man  can  kill  and  pluck 
at  the  rate  of  one  fowl  per  minute,  or  sixty  per  hour :  the 
price  paid  for  this  work  is  about  one  farthing  per  head 
for  lean  and  one  halfpenny  for  fat  poultry.  The  system 
of  killing  differs,  however,  in  this,  that  whilst  in  Paris 
they  make  a  gash  in  the  throat,  in  the  country  they  stick 
the  poultry  in  the  back  of  the  roof  of  the  beak  ;  but  both 
cause  immediate  death ;  the  latter,  however,  is  the  clean- 
est and  most  desirable.  They  deprecate  our  system  of 
twisting  the  neck,  as  cruel,  discoloring  the  flesh,  and 
causing  early  putrefaction  of  the  coagulated  blood. 
When  a  man  kills,  he  has  three  baskets  near  him,  into 
which  he  drops  the  feathers  according  to  size ;  and  the 
reason  of  plucking  the  fowls  instantaneously  after  death 
is  the  great  saving  in  time,  and  the  prevention  of  tear- 
ing the  skin,  which  latter  cannot  well  be  avoided  when 
the  fowl  once  gets  cold. 

The  Dressing. 

The  lean  fowls  are  immediately  emptied  of  their  intes- 
tines ;  but  not  so  with  the  fat  stock,  which  contain  a  large 
quantity  of  valuable  fat,  which  is  used  for  basting,  and 
to  give  flavor  to  lean  poultry. 

With  chickens  they  take  care  to  leave  the  down  on,  as 
an  index  of  their  age,  and  in  all  fowls  they  leave  about 
half  a  dozen  feathers  in  the  rump,  which  gives  a  very 
pretty  appearance. 

As  soon  as  the  fowl  is  plucked,  and  before  cold,  it  is 
laid  on  its  back  on  a  bench,  and  wrapped  round  with  a 
wet  linen  cloth  to  mould  its  shape,  and  to  give  the  skin  a 


IlS  POULTRY  BREEDING   IN 

finer  appearance  ;  however,  they  use  no  flour,  as  with  us, 
to  give  an  old  hen  the  appearance  of  a  chicken. 

The  fat  poultry  is  drawn  and  dressed  by  cooks ;  they 
make  an  incision  under  the  leg  to  withdraw  the  intestines, 
by  which  means  the  fowl  is  not  disfigured. 

6.     UTILIZING  THE  WASTE  PRODUCTS. 

Poultry  Manure. 

In  France,  as  well  as  in  our  own  country,  most  eminent 
chemists  have  proved  by  analysis  that  poultry  manure  is 
a  most  valuable  fertilizer ;  and  yet,  for  want  of  a  proper 
system  in  housing  poultry,  it  has  as  yet  not  been  rendered 
available  to  rural  economy.  The  celebrated  Vauquelin 
says  that  when  the  value  of  manures  is  considered  in 
relation  to  the  amount  of  azote  they  contain,  the  poultry 
manure  is  one  of  the  most  active  stimulants ;  and  when, 
as  a  means  of  comparison,  the  following  manures  are 
taken  in  parts  of  1000,  it  will  be  found  that, — 

Horse  Manure  contains   ....      4.0  parts  of  azote. 

Guano,  as  imported,         ....  49.7       "  " 

Guano,  when  sifted  of  vegetables  and 

stones, 53.9      " 

Poultry  Manure, 83.0       "  " 

In  France,  as  in  England,  the  poultry  manure  is  left  to 
accumulate  in  the  poultry  homes,  to  the  loss  of  farmers 
and  to  the  detriment  of  the  health  of  fowls. 

The  Feathers 

Are  carefully  collected  and  sorted,  and  when  well  dried 
sold  to  dealers. 


A   COMMERCIAL   POINT    OF  VIEW.  Up 

The  Intestines 

Are  boiled,  the  fat  skimmed  off,  which  is  sold  separate ; 
the  intestines  are  then  minced  as  food  for  poultry,  and  the 
liquid  is  used  for  feeding  pigs. 

The  Combs  and  Kidneys 

Are  sold  to  pastry-cooks  —  the  first  for  decorating  and 
the  latter  for  flavoring  pies. 

The  Head,  Neck,  and  Feet 

Are  sold  to  hotels,  restaurants,  &c.,for  flavoring  sauces, 
or  boiled  down  to  make  chicken  jelly. 

7.     THE  SYSTEM  OF  SELLING 

Poultry  in  France  is  far  preferable  to  our  own,  although, 
in  my  opinion,  it  would  be  still  better  were  poultry  sold 
by  weight.  However,  a  farmer  or  merchant  who  con- 
signs poultry  to  Paris  is  sure  to  obtain  a  true  return  of 
whatever  they  fetched,  as  he  does  not  rely,  as  with  us,  on 
the  honesty  of  a  dealer. 

At  the  wholesale  poultry  market,  La  Vallee,  in  Paris, 
where  all  poultry,  dead  or  alive,  is  forwarded  from  all 
parts  of  France,  there  are  a  number  of  licensed  agents  to 
whom  the  poultry  is  consigned,  and  who  sell  it  by  auction 
to  the  highest  bidder ;  this  market  is  a  curious  scene,  and 
worth  seeing,  from  four  till  nine  in  the  morning,  where 
thousands  of  crates,  of  all  descriptions  of  poultry,  are 
disposed  of,  and  cleared  out,  before  twelve  o'clock  in 
the  day. 


I2O  POULTRY   BREEDING   IN 

fevery  village  has  its  weekly  markets,  where  farmers 
and  their  wives  bring  their  produce  for  sale,  in  preference 
to  selling  it  at  the  farm-yard.  The  police  regulations  in 
these  markets  are  strictly  enforced.  The  various  products 
are  classified  before  the  market  begins.  Each  person  is 
bound  to  keep  his  assigned  place,  and  not  allowed  even 
to  uncover  his  goods,  and  much  less  to  sell,  before  the 
bell  rings,  under  a  fine  of  five  francs.  At  the  ringing  of 
the  bell,  the  bustle  to  uncover,  the  rush  of  buyers,  and 
the  chattering,  are  worth  while  to  witness.  The  dealers 
and  merchants  take  up  their  stand  outside  the  market, 
where  they  send  all  the  products  they  purchase.  The 
seller  has  a  ticket  given  him,  with  the  purchase  price  on 
it,  and  is  paid  on  delivery  of  the  goods  at  the  dealer's 
stand.  It  seems  almost  incredible  to  believe,  that  even 
in  some  village  markets,  within  two  hours,  such  a  vast 
amount  of  business  can  be  transacted  with  the  greatest 
order  and  decorum.  Some  merchants  will  purchase  from 
two  thousand  to  three  thousand  pounds  of  butter ;  others, 
twenty  thousand  to  thirty  thousand  eggs,  or  some  thou- 
sand heads  of  poultry,  &c. ;  all  which  are  taken  to  their 
warehouse  to  be  sorted,  packed,  and  perhaps  forwarded 
the  same  day  either  to  London  or  Paris.  I  may  add,  that 
the  current  price  for  every  commodity  is  fixed  and  known 
immediately  after  the  market  opens,  and  depends  entirely 
on  the  demand  and  supply.  For  instance,  fat  chickens 
fetched  four  shillings  each ;  twelve  eggs,  sevenpence ; 
butter,  tenpence  per  pound,  &c. 

For  the  foregoing  information,  I  am  mainly  indebted  to 
Mr.  H.  Lindon,  Jr.,  a  most  obliging  gentleman,  who  rep- 
resents at  Lizieux  the  Messrs.  Lindon  Brothers  &  Co.  of 


A   COMMERCIAL   POINT    OF   VIEW.  121 

London,  general  merchants ;  in  his  company  I  have  vis- 
ited several  farms,  and  attended  market,  at  which  he 
makes  purchases  of  butter,  grain,  &c.,  for  the  London 
market. 

8.   THE  DISTINCT  BREEDS. 

There  are  three  perfectly  distinct  breeds,  all  very  char- 
acteristic in  their  appearance ;  and,  when  of  pure  race, 
they  are  very  true  to  all  their  points.  I  shall  only  give  a 
cursory  description  of  the  appearance  of  those  we  have 
now  at  our  establishment  in  Bromley. 

Houdan  Fowl. 

Whatever  has  been  said  to  the  contrary,  this  breed, 
when  pure,  is  most  characteristic;  but  it  must  be  ad- 
mitted, that  most  of  the  farmers  near  Houdan  know  as 
little  of  the  pure  Houdan  breed  as  those  of  La  Fleche 
and  Crevecceur  know  of  theirs ;  and,  if  you  were  to  order 
some  first  class  birds  of  them,  irrespective  of  price,  they 
would  with  good  conscience  forward  fowls  of  a  large 
size  —  but,  from  a  want  of  knowledge,  some  cross  breeds. 
To  illustrate  this,  I  may  mention  that  I  could  have  pur- 
chased, at  the  markets  in  those  respective  localities, 
splendid  thorough-bred  specimens  for  about  three  shil- 
lings, the  price  of  common  fowls, — but  which  ,  were 
worth  in  France  even  one  pound  each.  There  are,  how- 
ever, in  each  locality,  some  persons  who  take  an  interest 
in  their  pure  breeds,  particularly  since  they  have  been 
encouraged  by  the  award  of  prizes  from  poultry  exhibi- 
tions. 


122  POULTRY   BREEDING   IN 

The  Houdan  fowl  has  a  very  bulky  appearance,  its 
plumage  invariably  black  and  white  spangled  —  a  crest 
of  the  same  color  ;  comb,  triple,  the  outsides  opening  like 
two  leaves  of  a  book,  and  the  centre  having  the  appear- 
ance of  an  ill-shaped  long  strawberry.  With  the  cock 
the  comb  is  very  large,  whilst  with  the  hen  it  ought  to  be 
scarcely  perceptible.  The  legs  are  strong,  and  of  a  lead 
color,  with  five  claws,  the  two  hind  ones  one  above  the 
other.  Strongly-developed  whiskers  and  beards  both  in 
cocks  and  hens.  This  is  one  of  the  finest  races  of  fowls, 
but  its  qualities  surpass  even  its  beauty ;  besides  the 
smallness  of  their  bones,  the  fineness  of  their  flesh,  they 
are  of  an  extraordinary  precocity  and  fecundity ;  they  lay 
large  and  white  eggs,  and  the  chickens  are  fit  for  the 
table  at  four  months  old.  It  is,  however,  observed  that 
they  are  very  indifferent  for  hatching.  The  weight  of 
adults  is  from  seven  to  eight  pounds,  in  which  the  bones 
figure  for  one  eighth.  The  chicken,  when  four  months 
old,  weighs,  without  the  intestines,  about  four  and  a  half 
pounds. 

The  Crevecceur  Race, 

In  outward  appearance,  resembles  closely  the  Houdan, 
but  its  crest,  whiskers,  and  beard  are  still  more  developed  ; 
the  crest  is  only  double,  and  projects  like  two  horns  with 
the  cock,  but  with  the  hen  it  is  very  small ;  the  whole 
plumage  ought  to  be  perfectly  black,  although  there  are 
some  white,  also  blue  varieties,  which  are,  however,  only 
a  degeneration ;  legs  black ;  the  claws,  four  in  number, 
are  stronger  and  longer  than  those  of  the  Houdan.  This 
breed  is  said  to  be  superior,  in  all  respects,  even  to 


A   COMMERCIAL   POINT   OF    VIEW.  123 

Houdan  fowls,  and  justly  esteemed  as  the  most  preco- 
cious and  finest  in  the  world,  as  the  chickens  are  fit  for 
the  table  at  three  months  old,  and  at  six  months  old 
weigh  from  seven  to  eight  pounds  when  fattened ;  the 
eggs  also  are  larger,  and  of  a  beautiful  white. 

La  Fleche  Race. 

This  breed  differs  entirely  with  the  two  preceding  ones. 
In  appearance  they  resemble  the  Spanish ;  the  plumage, 
which  is  jet  black,  fits  close  to  the  body,  and  gives  an 
idea  of  less  bulk  than  those  of  Houdan  and  Crevecoeur, 
although  they  actually  are  heavier  fowls.  They  are  very 
long  in  coming  to  maturity,  but  which  happens  generally 
at  the  season  when  poultry  is  most  scarce,  on  account  of 
which,  coupled  with  the  exquisite  flavor  of  the  flesh, 
they  fetch  fabulous  prices  ;  and  even  at  the  time  I  was  at 
La  Fleche,  the  beginning  of  July,  the  fat  chickens  sold  in 
the  market  at  five  shillings  each.  Skin  white,  fine,  trans- 
parent, and  very  elastic,  which  enables  them  to  take  an 
extraordinary  amount  of  fat.  The  weight  of  adults  is 
from  eight  to  ten  pounds,  and  the  bones  less  than  one 
eighth  of  the  weight ;  when  standing  erect  they  measure 
twenty-two  inches  in  height  and  twenty-three  inches  in 
circumference,  taken  from  under  the  wings.  The  legs, 
and  four  claws,  of  a  lead  color,  are  strong ;  the  comb  in 
appearance  like  two  horns,  like  those  of  Crevecceurs, 
with  a  little  crest  behind ;  the  face  white,  like  the  Span- 
ish, and  a  horn  on  the  beak  like  that  of  the  rhinoceros, 
form  the  principal  characteristics  of  this  fine  race.  It 
is  said  they  begin  to  lay  early  in  the  year;  but  their 
eggs,  though  abundant,  are  smaller  than  those  of  other 


124  POULTRY   BREEDING   IN 

French  breeds,  and  as  regards  sitters  they  are  considered 
as  bad  as  the  Spanish. 

9.    CAPONAGE  AND  VIRGIN  COCKS. 

There  seems  to  exist  a  considerable  difference  of  opinion 
in  various  parts  of  France  as  to  the  necessity  of  castrat- 
ing young  cocks  for  fattening  purposes.  In  some  locali- 
ties they  pretend  that  when  cocks  are  not  allowed  to 
associate  with  the  opposite  sex,  they  will  attain,  when 
fattened,  a  greater  weight,  and  be  much  finer  as  regards 
flavor  of  flesh  ;  others  again  say  that  when  a  cock  is  cas- 
trated, it  can  be  kept  till  a  more  mature  age  without 
deteriorating  its  quality,  and  by  this  attain  an  extraordi- 
nary weight  when  fattened,  besides  making  them  useful 
as  troop  leaders  of  chickens,  as  before  described.  I  can- 
not decide  which  of  the  two  systems  is  the  best  or  most 
advantageous,  any  more  than  I  can  decide  about  the  two 
systems  of  cramming,  without  making  experiments  ;  this 
much,  however,  I  have  noticed,  that  virgin  cocks  fatten 
very  readily,  and  fetch  prices  as  high  as  capons. 

10.     OPINIONS  ON  MY  SYSTEM  OF  POULTRY  BREED- 
ING AND  RURAL  ECONOMY. 

Wherever  I  went  and  whenever  I  had  an  opportunity, 
I  promulgated  my  system  of  poultry  breeding  in  connec- 
tion with  rural  economy  with  a  view  to  elicit  opinions, 
having  been  taught  by  experience  that  diversity  of  opinion 
is  the  greatest  stimulant  to  improvement  and  progress. 
Without  naming  any  individual  opinion,  I  may  state  that, 


A   COMMERCIAL   POINT   OF  VIEW.  125 

without  exception,  all  were  favorable  as  regards  the 
practicability  of  the  undertaking  when  carried  out  on  an 
extensive  scale,  as  then  the  working  expenses  would  be 
at  their  minimum  and  the  returns  at  the  maximum  ;  that 
they  do  not  consider  it  difficult  to  rear  chickens  in-doors, 
as  their  winter  and  spring  chickens  are  all  reared  in  out- 
houses. Some,  however,  hold  it  to  be  beneficial  for 
fowls  to  get  wet,  with  which  I  differ,  as  they  are  not 
amphibious,  and  require  only  dry  dust  to  clean  them- 
selves. The  separation  system  is  much  approved  of,  as 
it  enables  the  races  to  be  kept  pure,  in  which  they  find 
the  greatest  difficulties  in  farm-yards :  the  arrangement 
for  nests,  feeding,  warming,  and  ventilation  are  likewise 
commended  —  in  fact  I  was  told  several  times,  "  Ah,  you 
Englishmen,  when  you  do  anything  you  do  it  well  and  on 
a  grand  scale." 

ii.    ANALYSIS  OF  MY  OBSERVATIONS. 

Fiction,  when  well  told  and  supported  by  imaginary 
statistics,  bears  often  more  semblance  to  truth  than  reality 
itself;  this  fact  was  never  better  illustrated  than  by  the 
interesting  account  given  by  some  ingenious  and  inven- 
tive mind  of  certain  Gallinocultural  establishments,  whose 
illusive  existence  was  stated  to  be  in  the  vicinity  of 
Paris,  and  where  the  exclusive  diet  of  the  fowls  was 
horseflesh.  The  story  seemed  so  plausible,  and  the 
details  so  minute,  that  it  was  accepted  as  a  fact,  and  in 
due  course  published  in  numerous  scientific  and  other 
papers  of  this  and  other  countries ;  indeed,  the  fact  that 
fowls  are  omnivorous,  and  that  they  have  a  predilection 


126  POULTRY   BREEDING    IN 

for  animal  food,  is  so  well  known,  that  had  it  not  been 
explicitly  stated  that  their  exclusive  diet  was  horseflesh, 
I  should  have  credited  it  myself;  my  doubts  did,  how- 
ever, not  arise  on  account  of  the  use  of  horseflesh, — 
which  is  just  as  good,  and  perhaps  better,  than  many 
other  animals'  flesh  for  the  food  of  poultry,  —  but  solely 
on  account  of  its  pretended  exclusive  use.  I  have  been 
informed  at  the  Jardin  des  Plantes  and  at  the  Jardin 
d'Acclimatation,  in  Paris,  that  this  subject  has  created 
as  much  interest  and  deception  in  other  countries  as  our 
own,  as  persons  from  Russia,  America,  and  other  parts 
of  the  world,  had  come  on  purpose  to  Paris  to  visit  those 
imaginary  establishments.  Whether  on  account  of  the 
daily  increasing  price  of  animal  food  the  public  mind  was 
prepared  to  believe  in  the  existence  of  such  Gallinocultu- 
ral  establishments,  where  they  slaughter  fifty  horses  per 
diem  for  the  food  of  poultry,  or  whether  the  publication 
of  such  fictions  does  more  harm  than  good,  I  will  not  ven- 
ture to  discuss ;  nor  can  I '  say  wrhether  the  persons  who 
were  disappointed  in  the  object  of  their  journey  were  com- 
pensated by  learning  some  profitable  matters  not  included 
in  their  programme  of  inquiry  ;  but  what  I  can  assert,  and 
which  I  believe  will  be  fully  borne  out  by  the  preceding 
report,  is,  that  my  journey  to  France  will  prove  in  many 
respects  most  beneficial  to  the  interest  of  our  Company. 
In  support  of  this  assertion  I  cannot  do  better  than  quote 
what  I  stated  in  my  first  report,  viz., — 

"We  are  not  about  to  carry  out  any  new  invention 
in  poultry  breeding,  but  merely  a  wise  combination  of 
well-established  facts :  individually,  the  facts  are  well 
known ;  but  a  combination  of  them  applied  to  poultry 


A   COMMERCIAL   POINT   OF   VIEW.  I2/ 

breeding  has  hitherto  escaped  the  notice  of  rural  econo- 
mists." 

Such  is,  in  fact,  the  case  in  the  undertaking  we  are 
about  to  carry  out ;  namely,  a  combination  and  adoption 
of  all  the  most  successful  systems  in  poultry  breeding, 
whether  of  this  or  any  other  country ;  and  it  must  be  as 
satisfactory  to  you  to  know,  —  after  having  honored  me 
with  your  confidence,  —  as  it  was  pleasing  to  me  to  see, 
that  the  system  of  poultry  breeding  we  are  carrying  out 
at  Bromley,  in  Kent,  combines  every  element  of  success. 

With  the  exception  of  hatching  by  the  aid  of  turkeys, 
rearing  by  turkeys  and  capons,  and  some  other  novelties 
connected  with  poultry  breeding,  and  which  we  shall 
adopt,  the  soundness  of  my  system  is  now  proved  by  the 
successful  working  of  its  several  parts  in  various  places 
of  France. 

I  can  now  with  every  confidence  congratulate  you  for 
having  founded  the  first  Gallinocultural  establishment  in 
the  world,  and  one  that  will  prove  as  beneficial  to  you  as 
it  will  be  a  boon  to  the  nation  at  large ;  and  which  soon 
must  become  the  national  nursery  for  all  pure  races  of 
poultry  from  whence  farmers  and  others  can  be  supplied 
with  first  class  breeding  stocks  at  moderate  prices ;  an 
establishment,  it  is  to  be  trusted,  that  will  not  only  prove 
the  foundation  to  an  increase  of  animal  food  and  the  ame- 
lioration of  poultry  breeds,  but  also  prove  the  means  of 
poultry  becoming  cheaper  and  of  more  general  use  than 
it  now  is. 


LATE    PUBLICATIONS. 

Chemistry  of  the  Farm  and  the  Sea.  By  JAS.  R.  NICHOLS, 
M.  D.,  Editor  "  Boston  Journal  of  Chemistry  and  Pharmacy."  In 
1  vol.,  12mo.,  elegantly  bound  in  cloth.  Price  $1.25. 

These  popular  Essays,  under  the  titles  of  "  Chemistry  of  the  Farm," 
"  Chemistry  of  a  Kernel  of  Corn,"  "  Chemistry  of  a  Bowl  of  Milk,"  "  Food 
and  Health,"  "  The  Chemistry  of  the  Dwelling,"  *'  Chemistry  of  the  Sun," 
"  Chemistry  of  the  Sea,"  etc.,  originally  appeared  in  the  "  Boston  Journal  of 
Chemistry  and  Pharmacy,"  where  they  have  been  read  by  thousands  of  readers, 
and  by  their  clear,  plain,  and  convincing  style,  adaptation  to  all  classes  by  the 
new  and  glowing  facts  brought  to  light,  that  the  publishers  have  been  induced 
to  have  them  collected,  some  new  subjects  added,  and  the  whole  carefully 
revised  and  published  in  book  form. 

Geyelin  Poultry-Breeding  in  a  Commercial  Point  of 
View.  With  a  Preface  by  CHARLES  L.  FLINT,  Secretary  Mass. 
State  Board  of  Agriculture.  1  vol.,  12mo.,  with  27  illustrations. 
Price  $1.25. 

As  carried  out  by  the  National  Poultry  Company,  (Limited),  Bromley,  Kent : 
Natural  and  Artificial  Hatchery,  Hearing  and  Fattening  on  entirely  new  and 
scientific  principles,  with  all  the  necessary  Plans,  Elevations,  Sections,  and 
Details,  and  a  notice  of  the  Poultry  establishments  in  France,  by  GEORGE 
KENNEDY,  C.  E. 

High  Farming  without  Manure.  By  M.  GEORGE  VILLE, 
Professor  of  Vegetable  Physiology  at  the  Museum  of  Natural 
History,  Paris.  1  vol.  108  pages.  Price  35  cents. 

Six  Lectures  on  Agriculture,  delivered  at  the  Experimental  Farm  at  Vin- 
cennes. 

Quincy  on  the  Soiling  of  Cattle.  Illustrated  from  experience ; 
and  an  Address  containing  Suggestions  which  may  be  useful  to 
Farmers,  by  HON.  JOSIAH  QUINCY  ;  with  a  Memoir  of  the  Author, 
by  EDMUND  QUINCY.  1  vol.  12mo.  101  pages.  Price  $1.25. 

«'  The  practice  of  '  Soiling  of  Cattle,'  as  it  is  called,  or  keeping  them  all  the 
year  round  in  their  stables,  with  only  a  daily  and  short  liberty  of  yard,  having 
been  a  frequent  subject  of  attention,  and  an  object  of  proffered  premium  by  the 
Board  of  Trustees  of  the  Massachusetts  Society  for  Promoting  Agriculture, 
the  author,  in  conformity  with  their  request,  was  led  to  communicate  his  own 
practice  and  experience  on  that  mode  of  managing  stock." 


Sold  by  all  Booksellers,  and  mailed,  post  paid,  by  the 
Publishers, 

A.  WILLIAMS  &  CO.,  BOSTON. 


The  Great  New  England  Newspaper! 

g&ftjjnstils  1 

AND 

NEW  ENGLAND  JOURNAL  OF  AGRICULTURE. 

(The  Official  Organ  of  the  New  England  Agricultural  Society.) 

ENLARGED  TO  THIRTY-SIX  COLUMNS! 

DEVOTED  TO 

Agriculture,  Choice  Literature, 

Horticulture,  General  News, 

Sheep  Husbandry,  Wool  Markets, 

Stock-Raising,  Produce  Markets, 

Domestic  Economy,  Cattle  Markets,  &c. 


CONTRIBUTORS. 

C.  L.  FLINT,  \ 


E.  W.  BULL, 

SANKL  M 

E.  A.  SAMUELS  —  Natural  History  Department. 

ALL  THE  MARKETS-  CATTLE,  PRODUCE,  WOOL, 

REPORTED  EXPRESSLY  FOR  THE  PLOUGHMAN. 
JKg"  Specimen  Copies  sent  everywhere  on  application. 


TEKMS  :    $2.50  per  Year,  in  Advance. 


GEORGE  NOYES,   Publisher, 

Nos.  51  and  52  North  Market  Street,  Boston. 


STAMPED  BELOW 


AN     INITIAL     FINE     OF     25     CENTS 

WILL  BE  ASSESSED  FOR  FAILURE  TO  RETURN 
THIS  BOOK  ON  THE  DATE  DUE.  THE  PENALTY 
WILL  INCREASE  TO  5O  CENTS  ON  THE  FOURTH 
DAY  AND  TO  $I.OO  ON  THE  SEVENTH  DAY 
OVERDUE. 


JAN     2! 


LD  21-50m-8,-32 


a*- 


UNIVERSITY  OF  CALIFORNIA  LIBRARY 


